Date: Tue, 04 Dec 2018 06:33:19 +0000 --------------- BEGIN bread-bakers.v118.n047 --------------- 01. Pumpkin Corn Muffins (Reggie Dwork) 02. Pull-Apart Gluten Free Dinner Rolls (Reggie Dwork) 03. Homemade Hawaiian Bread (Reggie Dwork) 04. Delicious Pumpkin Bread (Reggie Dwork) 05. Sweet Potato Cranberry Sauce Bread (Reggie Dwork) 06. Sage and Honey Skillet Cornbread (Reggie Dwork) 07. Poppy Seed Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n047.1 --------------- Date: Thu, 29 Nov 2018 20:40:57 -0800 From: Reggie Dwork Subject: Pumpkin Corn Muffins * Exported from MasterCook * Muffins, Pumpkin Corn Recipe By :Christi Larsen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs -- well beaten 1 cup canned unsweetened pumpkin puree 1/2 cup packed dark brown sugar 1/4 cup canola oil 1 cup coarsely chopped pecans pumpkin pie spice -- optional These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes. Prep: 10 min Cook: 18 min Total: 28 min Preheat oven to 425F (220C). Grease muffin cups or line with paper muffin liners. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean. Review: Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425F for 10 minutes. Came out perfect - flavorful, light muffins - taking them to Thanksgiving dinner today. (Note: I used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.) Review: I made this cornbread to go with some pumpkin chili I made -- these were top notch! The pumpkin made it moist and cake-like, not dry and crumbly, making you want to choke, like most cornbread I've had! I substituted 1/4c applesauce in for the oil, and also used 1/4c whole wheat flour with 3/4c all-purpose flour. Would be great with butter, but they were best eaten plain when they came out of the oven, I didn't want to spoil the delicate pumpkin taste. These seem like they would even hold up to a sweeter, chocolate-chip breakfast version (probably a cornbread sin of some sort, though?)! Review: I actually (a rarity) made these muffins according to the recipe and they turned out very well- my husband loved them! I would have prefered them to be bit a little less sweet. next time, I will probably cut the sugar in half. If you decide to try this recipe think cornbread rather than pumpkin pie. If you are after a spicier pumpkin pie type flavor it would probably be better to choose a different recipe. These are a nice accompaniment to soup or stew and would also be good for a nourishing, not too sweet, breakfast. S(Internet address): "https://www.allrecipes.com/recipe/23414/pumpkin-corn-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 12g Fat (46.2% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0702 --------------- MESSAGE bread-bakers.v118.n047.2 --------------- Date: Thu, 29 Nov 2018 20:43:15 -0800 From: Reggie Dwork Subject: Pull-Apart Gluten Free Dinner Rolls * Exported from MasterCook * Rolls, Pull-Apart Gluten Free Dinner Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Warm Water 2 Tbsp Sugar 2 tsp Active Dry Yeast -- or (7g packet) 2 Eggs 1/4 cup Melted Butter -- plus extra for brushing 3 cups Gluten Free 1-to-1 Baking Flour 2 Tbsp Potato Flour 2 tsp Salt These Pull-Apart Dinner Rolls are soft and delicious--perfect for the holidays or your next dinner party! Gluten Free 1-to-1 Baking Flour and Potato Flour create a flavorful, traditional yeast-raised roll you'll be proud to serve. PREP: 10 minutes COOK: 25 to 30 minutes PASSIVE: 45 to 60 minutes Combine warm water and sugar in a large mixing bowl. Sprinkle yeast over the top and let sit for 5 minutes for the yeast to activate. Meanwhile, brush the bottom and interior sides of an 8" round cake pan with melted butter. Add the eggs, 1/4 cup melted butter, baking flour, potato flour and salt to the yeast mixture and mix until smooth, about 5 minutes. Place the dough on a lightly floured surface and divide into eight to twelve even portions. Shape each portion in to a tight ball and place in the buttered cake pan, allowing the sides to touch each other. Cover and let rise in a warm place until doubled in size, about 45 to 60 minutes. Meanwhile, preheat the oven to 400F. Uncover the rolls and gently brush with melted butter. Bake until golden, about 25 to 30 minutes. Immediately brush again with melted butter and serve hot. Review: Best GF Rolls Ever Oh my goodness! These are the best and easiest Gluten Free rolls I've ever made. They have a sourdough kind of taste and texture. My family loved them! If you're looking for light and fluffy rolls, these aren't that roll. I made just a couple of tweaks to the instructions: * After mixing in the ingredients together, I kneaded the dough by hand (not spoon) until smooth, approx. 5 minutes. * Making 12 rolls help the dough to cook more evenly. * Let the dough rise a full 60 to 70 minutes. * I let the rolls bake 35 minutes because my oven was set at 375F. I hope you love these rolls as much as my family! Review: These Rolls are a Big Hit! These rolls are fantastic! I followed the recipes as written and the end result exceeded expectations. I would highly recommend it! The rolls were not dense, or too heavy. They did not stick to the roof of the mouth like a lot of GF breads and they could be served hot from the oven!! They were fluffy, had an excellent flavor and made the whole house smell great. I was surprised by just how sticky the dough was. I haven't worked much with potato starch so I wasn't prepared. The moment I touched the dough I knew I was going to need something to combat the stickiness. I floured some parchment paper and turned the dough out with a greased spatula. I also coated my hands in olive oil before working with the dough. After that the dough was really easy to work with, cut with a pastry cutter (floured of course) and shape. The dough rose beautifully and they cooked up with a great crust. I feel like this is a very versatile recipe. I'm going to make these rolls a little smaller for Thanksgiving dinner tonight. I used the leftovers from the test batch yesterday for breakfast sandwiches this morning and they held up beautifully. So I'm going to try making them with molds for hamburger buns. The texture will be great, and since they held up to egg sandwiches I don't think they will fall apart. These were a big hit! S(Internet address): "https://www.bobsredmill.com/recipes/how-to-make/pull-apart-dinner-rolls" Yield: "8 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 7g Fat (66.3% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 611mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1129 --------------- MESSAGE bread-bakers.v118.n047.3 --------------- Date: Thu, 29 Nov 2018 20:50:34 -0800 From: Reggie Dwork Subject: Homemade Hawaiian Bread * Exported from MasterCook * Bread, Homemade Hawaiian Recipe By : Butter With a Side of Bread Serving Size : 25 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour -- plus 1/2 cup flour 3 eggs 2 cups pineapple juice 3/4 cup sugar 1/2 tsp ground ginger 1 tsp vanilla 2 pkg. yeast -- (1 1/2 Tbsp) 1 stick butter -- (1/2 cup), melted Hawaiian Bread recipe made from scratch with just the right amount of sweetness and flavor! Everyone enjoys this bread! This bread is fantastic! The consistency is wonderful and it definitely tastes like Hawaiian bread, but the flavor isn't super strong or overly sweet which surprised me since there are 2 cups of pineapple juice in the recipe. Each batch makes three loaves and all three loaves were gone within a couple of days at my house - I consider that a success! This is also a great recipe for those who haven't had much experience with yeast because you don't have to proof the yeast or get water to a certain temperature or anything - you literally just add the yeast straight to the dough and it works out perfectly! Prep: 2:30 Cook: 30 minutes Total: 3 hours Beat eggs, add pineapple juice, sugar, ginger, vanilla and melted butter. Stir until combined. Place 3 cups of flour in stand mixer. Add the egg mixture and mix until well combined. Sprinkle in the yeast and mix well. Add the other 3 cups of flour and mix on low speed for about 2-3 minutes. Place the dough in a greased bowl and cover with cloth in a warm place. Let rise for 1 hour. Remove the dough from the bowl and knead in 1/2 cup flour until barely combined. Divide the dough into three equal parts, shape into balls, and then place in greased round cake pans. Cover with cloth and let the dough rise for about another hour. Bake at 350F for 25-30 minutes. As with any bread, it tastes the best straight out of the oven with melted butter! Enjoy! S(Internet address): "https://butterwithasideofbread.com/homemade-hawaiian-bread/" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 5g Fat (21.4% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 47mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0509 --------------- MESSAGE bread-bakers.v118.n047.4 --------------- Date: Thu, 29 Nov 2018 20:54:26 -0800 From: Reggie Dwork Subject: Delicious Pumpkin Bread * Exported from MasterCook * Bread, Delicious Pumpkin Recipe By : v monte Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour 3 cups white sugar 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 cups solid pack pumpkin puree 2/3 cup water 1 cup vegetable oil 4 eggs 1/2 cup chopped walnuts -- (optional), or raisins Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts. Prep: 10 min Cook: 1 hr Ready In: 1:10 Grease and flour three 7 x 3" pans. Preheat oven to 350F (175C). Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans. Bake for approximately 1 hour. Info: Cal 275, Fat 12g, Carb 40g, Sod 312mg, Fiber 1g, Pro 3g S(Internet address): "https://www.allrecipes.com/recipe/6697/delicious-pumpkin-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 12g Fat (37.5% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 252mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n047.5 --------------- Date: Thu, 29 Nov 2018 21:02:13 -0800 From: Reggie Dwork Subject: Sweet Potato Cranberry Sauce Bread You can use some of your holiday leftovers in this bread. * Exported from MasterCook * Bread, Sweet Potato Cranberry Sauce Recipe By : smileysdynamite Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Holidays Posted Potatoes Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cranberry sauce -- or more to taste 1 cup cooked and mashed sweet potatoes 3 eggs 3/4 cup white sugar 1/2 cup vegetable oil 1/2 cup brown sugar 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup raisins -- or more to taste Uses up these two holiday leftovers. It has a festive flavor and is so moist! I made this up based on another recipe and made it specific to what I had on hand. You can do the same. I love the combo of nutmeg and allspice... it just says holidays! Prep: 20 min Cook: 45 min Total: 1:05 Preheat oven to 350F (175C). Grease 4 mini loaf pans. Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter. Divide batter evenly among the loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely. Footnotes: Notes: You can also add nuts or cranberries if desired and use more mashed sweet potatoes (up to 2 cups), depending how much you have left over. Substitute leftover sweet potato casserole for the mashed potatoes if desired. Baking time is longer for a large loaf pan and shorter for muffin pans. Just check with a toothpick to make sure it is done. Info: Cal 374, Fat 11g, Carb 66g, Sod 153mg, Fiber 2g, Pro 5g S(Internet address): "https://www.allrecipes.com/recipe/219603/sweet-potato-cranberry-sauce-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 11g Fat (26.0% calories from fat); 5g Protein; 64g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 156mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v118.n047.6 --------------- Date: Thu, 29 Nov 2018 21:06:56 -0800 From: Reggie Dwork Subject: Sage and Honey Skillet Cornbread * Exported from MasterCook * Cornbread, Sage and Honey Skillet Recipe By : GREG ATKINSON Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- (preferably whole grain, medium grind) 1 cup unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh sage -- plus 12 whole fresh sage leaves 1 cup whole milk 1/2 cup honey 1 large egg 1/2 cup unsalted butter -- (1 stick) This bread is turned out of the skillet to reveal a lovely array of whole sage leaves. Preheat oven to 400F. Heat heavy 10" diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves on top of cornbread. Cal 265, Pro 4g, Fat 11g, Carb 39g, Sod 207mg, Fiber 2g Source: "Bon Appetit, Nov 2007" S(Internet Address): https://www.epicurious.com/recipes/food/views/sage-and-honey-skillet-cornbread Yield: "10 to 12 servings" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 11g Fat (38.0% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1105 --------------- MESSAGE bread-bakers.v118.n047.7 --------------- Date: Mon, 03 Dec 2018 17:58:14 -0800 From: Reggie Dwork Subject: Poppy Seed Bread * Exported from MasterCook * Bread, Poppy Seed Recipe By :Erika Bruce Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole milk 111 grams honey -- (1/3C) 2 tablespoons grated lemon zest -- plus 4 teaspoons lemon juice 1 large egg 1 1/2 teaspoons instant yeast 1 teaspoon vanilla extract 325 grams all-purpose flour -- plus more as needed, (2 1/2C) 6 tablespoons salted butter -- cut into 6 pieces, room temp, (3/4 stick) 1 1/4 teaspoons kosher salt -- divided 130 grams poppy seeds -- (1C) 71 grams white sugar -- (1/3c) 83 grams powdered sugar -- (2/3c) 4 teaspoons lemon juice This bread, with its inner swirl of poppy seed filling, has a touch of richness from milk and butter and a subtle sweetness from honey. It's great sliced and served for breakfast or brunch. Active: 1 hr Total: 3 1/2 hrs Serving Size: 1 3/4 lb In a medium saucepan, combine the milk, honey and lemon zest. Warm over medium, whisking frequently, until the honey dissolves and the mixture is just warm to the touch, about 2 minutes; do not bring to a simmer. Remove from the heat and measure 3/4 cup of the mixture into the bowl of a stand mixer; leave the remainder in the saucepan and set aside. Mist a large bowl with cooking spray and set aside. To the mixer bowl, whisk in the egg, yeast and vanilla. Add the flour and 1 teaspoon of salt. Mix with the dough hook on low until an evenly moistened dough forms, about 2 minutes; the dough should be sticky to the touch but should not cling to the sides of the bowl. If the dough feels too wet, knead in more flour 1 tablespoon at a time. Increase to medium and add the butter 1 piece at a time, mixing until fully incorporated after each; if the butter clings to the bowl, scrape down the sides. After all the butter has been added, continue mixing until the dough is smooth and silky, about 2 minutes. Transfer to the prepared bowl, cover with plastic wrap and let rise in a warm, draft-free spot until the dough doubles in size, 1 1/2 to 2 hours. Meanwhile, using an electric spice grinder, process the poppy seeds in 3 batches, grinding until fine and powdery, about 15 seconds; add each batch to the remaining milk mixture in the saucepan. Add the white sugar and the remaining 1/4 teaspoon salt, then set the pan over medium and cook, stirring occasionally with a silicone spatula, until simmering and thick enough that the spatula leaves a clear trail when drawn through the center, 3 to 5 minutes. Transfer to a medium bowl and let cool to room temperature; the mixture will continue to thicken as it cools. When the dough has doubled in size, heat the oven to 325F with the rack in the middle position. Line a baking sheet with kitchen parchment. On a counter dusted generously with flour, use a rolling pin to roll the dough to a 12" square about 3/8" thick. Spread the poppy seed filling in an even layer on the dough, leaving a 1/2" border along all edges. Starting with the side closest to you, roll the dough into a tight cylinder; pinch the seam to seal. Transfer seam side down to the prepared baking sheet. Pinch the open ends to seal, then tuck the pinched seams under. Loosely cover with plastic wrap and let rise in a draft-free spot until almost doubled in bulk, about 30 minutes. Using a sharp paring knife, make 1 shallow diagonal cut, about 4" long, in the center of the loaf; cut through only the outermost layer of dough to reveal the poppy seed filling just underneath. Make 2 more evenly spaced cuts on each side of the center one, for a total of 5 cuts. Bake until the bread is deep golden brown, 35 to 45 minutes; if you have an instant thermometer, the center of the loaf should reach 200F. Let cool completely on the baking sheet on a wire rack, at least 1 hour. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze onto the loaf. Let dry for about 30 minutes. Tip: Don't try to grind the poppy seeds in a food processor, as the seeds won't break down. An electric coffee grinder dedicated to spice grinding is the best tool for the task. Don't use butter* *that's not at room temperature. If the butter is cold and firm, it won't incorporate properly into the dough. Finally, don't use a serrated knife to slash the loaf before baking, as the blade will tug at the dough and make ragged cuts; a sharp paring or carving knife is a better choice. S(Internet address): "https://www.177milkstreet.com/recipes/poppy-seed-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 8g Fat (34.4% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 1029 --------------- END bread-bakers.v118.n047 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved