Date: Sun, 21 Jul 2019 05:00:42 +0000 --------------- BEGIN bread-bakers.v119.n029 --------------- 01. Pumpkin Scones with Cinnamon Blueberry Drizzle (Reggie Dwork) 02. Carrot, Apple and Banana Muffins (Reggie Dwork) 03. Rum Raisin Hot Cross Buns (Reggie Dwork) 04. Irish Soda Biscuits (Reggie Dwork) 05. Bread Machine Blue Cheese-Potato Bread (Reggie Dwork) 06. Bread Machine Rice Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n029.1 --------------- Date: Mon, 15 Jul 2019 19:16:17 -0700 From: Reggie Dwork Subject: Pumpkin Scones with Cinnamon Blueberry Drizzle * Exported from MasterCook * Scones, Pumpkin Scones with Cinnamon Blueberry Drizzle Recipe By :Jen Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Orange and Blueberry Pumpkin Scones: 2 cups all-purpose flour -- plus more for dusting 1/3 cup brown sugar -- packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup unsalted butter -- chilled and cubed 1 1/2 tablespoons orange zest 1/2 cup blueberries 1/2 cup pumpkin puree 1 large egg 1 tablespoon molasses 3 tablespoons orange juice 1/2 cup blueberries 1 cup confectioners' sugar 2 tablespoons orange juice 1/2 teaspoon cinnamon 1/2 teaspoon vanilla 1/2 teaspoon cornstarch Prep: 25 minutes Cook: 18 minutes Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside. Add all of the Dry Ingredients except the butter, orange zest, and blueberries to a large bowl and mix well. Add cold butter and "cut" butter into the flour using a pastry cutter, two knives or your food processor* until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. Mix in orange zest until well combined. In a separate medium bowl, whisk together the Wet Ingredients. Pour wet mixture over dry ingredients and stir until a wet dough forms. Gently fold in blueberries. Sprinkle 1-2 tablespoon flour over wet dough and toss in the flour a couple times until it reaches soft dough consistency. (I add this flour after because it is easier to fold in blueberries when wet) Transfer the dough to your parchment paper lined baking sheet and knead 2-3 times until it comes together. Using a rolling pin, roll the dough into a 10 by 7" rectangle. Using a knife or a pizza cutter, cut the rectangle in half lengthwise, then cut in half horizontally, making four rectangles. Cut each of these rectangles diagonally in half, forming a total of eight triangles. Using a spatula, spread the scones at least 1" apart from each other. Bake in the oven 13 to 18 minutes, or until a tester inserted in the center of a scone comes out clean. Let cool while you prepare your Drizzle. While scones are cooling (don't make before or it will thicken too much!), add Cinnamon Blueberry Drizzle ingredients to a blender and puree until smooth (you will still see bits of blueberry skin that will dissolve when boiled). Transfer blueberry mixture to a small saucepan and bring to a boil. Boil for 1 minute while stirring constantly then remove from heat. Let sit 10 to 15 minutes, or until thickened to desired consistency then drizzle over scones. (I put my drizzle in a Ziploc bag, cut the end off one of the corners and squeeze onto the scones). Scones are best served while warm after drizzling or microwaved for 20 to 30 seconds. Notes: *If you don't have a pastry cutter, the easiest way to cut in butter is to use a food processor. Add flour mixture to the bowl of your food processor, add the cold butter cubes then pulse 3-4 times until the mixture looks like coarse crumbs. Source: "adapted from Inspired Taste" S(Internet address): https://www.yummly.com/recipe/Blueberry-and-Orange-Pumpkin-Scones-with-Cinnamon-Blueberry-Drizzle-940268 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 13g Fat (33.3% calories from fat); 5g Protein; 52g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 290mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0715 --------------- MESSAGE bread-bakers.v119.n029.2 --------------- Date: Sat, 20 Jul 2019 20:52:42 -0700 From: Reggie Dwork Subject: Carrot, Apple and Banana Muffins * Exported from MasterCook * Muffins, Carrot, Apple and Banana Recipe By :Claire Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/4 cup olive oil 1/3 cup mashed very ripe banana -- (2 small or one large) 1/4 cup maple syrup -- or honey 1/4 cup maple syrup and coconut sugar -- combined 1 sweet apple -- finely grated 1/2 tsp sea salt 1 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 cup whole milk -- or almond or coconut milk 1 cup packed grated carrot -- used 3 regular-sized carrots 2/3 cup rolled oats 1/2 cup almond meal 1 cup whole wheat flour -- + 2 Tbsp whole wheat flour Carrot, apple and banana muffins are a delicious and healthy snack perfect for lunchboxes and after school. They freeze well too. prep: 20 MINUTES cook: 30 MINUTES total: 50 MINUTES Pre-heat the oven to 160C(320F) fan-forced and grease or line a 12-hole muffin tin with liners. You can use all maple syrup, all coconut sugar, or any mixture you want to total 1/4 cup. Whisk the eggs, banana, maple syrup, coconut sugar and olive oil until smooth. Add the milk and whisk it in. Fold through the apple, carrot, oats, almond meal, flour, oats, cinnamon, salt, almond meal and baking soda and mix just until combined. Divide the batter between the 12 muffin holes. Bake for 30 to 35 minutes or until a cake tester inserted in the middle comes out clean. Leave them to rest in the tin for 15 minutes then transfer to a wire rack to cool completely. Review: I made these this morning, yum! With a cup of coffee, perfect start to the morning. Will freeze the rest for a fast snack. Review: I make a batch of these every Sunday with my 4 year old daughter. She loves them! She doesn't ask for cupcakes or chocolate for a treat anymore, she's more than happy with one of these muffins. She loves having them in her lunch box at nursery, too. They're a healthy way to keep her full until dinner time and get some sneaky fruit and veg in there too. Thanks so much for this recipe! S(Internet address): https://www.clairekcreations.com/carrot-apple-and-banana-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 7g Fat (33.5% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0720 --------------- MESSAGE bread-bakers.v119.n029.3 --------------- Date: Sat, 20 Jul 2019 21:33:27 -0700 From: Reggie Dwork Subject: Rum Raisin Hot Cross Buns * Exported from MasterCook * Buns, Rum Raisin Hot Cross Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole milk -- (300 g), 105-110F, 41-43C 1/2 ounce active dry yeast -- (14 g), 2 packages 1/2 cup granulated sugar -- (100 g) divided 1 2/3 cups raisins -- (213 g) 3/4 cup aged rum -- warmed, (180 g) 1 tablespoon granulated sugar -- (12 g) 5 2/3 cups all-purpose flour -- (709 g), divided 1 teaspoon kosher salt -- (3 g) 1 teaspoon ground cinnamon -- (2 g) 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/3 cup unsalted butter -- (76 g), melted 2 large eggs 6 tablespoons Buns, Rum Raisin Hot Cross (Marzipan Ingredient) -- (96 g) 1/2 teaspoon rum extract -- (2 g) 1 large egg -- (50 g) 8 teaspoons whole milk -- (40 g), divided Buns, Rum Raisin Hot Cross (Rum Glaze Ingredient) 1 1/2 cups confectioner's sugar -- (180 g) Though most commonly served during the Lenten season, particularly on Good Friday, this sweet yeast roll with its signature cross topping is perfect all year long. For a more spirited take on the traditional hot cross bun, we subbed in a punchy spiced Rum Glaze for the Golden Syrup. The aged rum and sweet almond marzipan center make this edition extra decadent. We added rosewater to our homemade Marzipan recipe, but if you would prefer your buns without rosewater, see the Marzipan recipe for an alternative version. Makes 12 jumbo individuals In a large bowl, combine raisins, warm rum, and granulated sugar. Cover with plastic wrap, and let stand for at least 40 minutes. Strain, discarding excess liquid. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and 1/4 cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes. In a large bowl, whisk together 5 1/3 cups (667 grams) flour, remaining 1/4 cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice. Stir in raisins. With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms. Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining 1/3 cup (42 grams) flour as needed. (Dough should not be sticky.) Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, about 1 hour. Line 2 (6-cup) jumbo muffin pans with parchment paper. Lightly punch down dough, and let rest for 5 minutes. In a small bowl, combine marzipan and rum extract, kneading until smooth. Roll marzipan into 12 (1 1/2-teaspoon) balls. Divide dough into 12 pieces. Place one ball of marzipan in center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball, and place in prepared muffin cups. Cover and let stand in a warm, draft-free place (75F/24C) until puffed, about 20 minutes. Preheat oven to 375F (190C). In a small bowl, whisk together egg and 1 tablespoon (15 grams) milk. Brush buns with egg mixture. Bake until golden brown, about 20 minutes. Brush warm rolls with Rum Glaze. In a medium bowl, whisk together confectioners' sugar and remaining 1 tablespoon plus 2 teaspoons (25 grams) milk, 2 teaspoons (10 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 piping tip, pipe paste over top of cooled buns to form a cross. S(Internet address): https://www.bakefromscratch.com/rum-raisin-hot-cross-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 572 Calories; 11g Fat (18.0% calories from fat); 11g Protein; 101g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 197mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2019 - 0719 - - - - - - - - - - - - - - - - - - - Buns, Rum Raisin Hot Cross (Golden Syrup Ingredient) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups granulated sugar -- (500 g) divided 2 tablespoons room temperature water -- (30 g) 1 1/3 cups boiling water -- (320 g) In a medium saucepan, stir together 1/2 cup (100 grams) sugar and 2 tablespoons (30 grams) room temperature water. Cook over medium-high heat, without stirring, until deep amber colored. Remove from heat, and stir in 1 1/3 cups (320 grams) boiling water and remaining 2 cups (400 grams) sugar. Return to medium-low heat, and simmer, without stirring, until thickened, 20 to 30 minutes. Let cool to room temperature. This recipe makes enough syrup to use for multiple recipes. Cover and refrigerate for up to 6 months. - - - - - - - - - - - - - - - - - - - Buns, Rum Raisin Hot Cross (Marzipan Ingredient) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups almond flour -- (216 g) 1 1/2 cups confectioners' sugar -- (180 g) 1 egg white 2 teaspoons rosewater -- (10 g) 2 teaspoons almond extract -- (10 g) In the work bowl of a food processor, combine almond flour and confectioners' sugar; pulse until combined. Add egg white, rosewater, and almond extract. Process until mixture holds together. If mixture is too dry, add a bit of water, 1 teaspoon at a time. Store Marzipan wrapped tightly in plastic wrap and refrigerated for up to 1 month. If you would prefer this recipe without rosewater, use 3 teaspoons (12 grams) almond extract (instead of 2 teaspoons) and substitute 1 teaspoon (4 grams) rum extract for the 2 teaspoons (10 grams) rosewater. If you make this variation, do not use the 1/2 teaspoon (2 grams) rum extract in the master Rum Raisin Hot Cross Buns recipe. - - - - - - - - - - - - - - - - - - - Buns, Rum Raisin Hot Cross (Rum Glaze Ingredient) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Buns, Rum Raisin Hot Cross (Golden Syrup Ingredient) 1 tablespoon spiced rum -- (15 g) In a medium saucepan, heat Golden Syrup over medium-high heat until warmed. Remove from heat, and stir in rum. Return to heat, and cook for 2 minutes, stirring constantly. Let cool to room temperature. Glazes can be made a week in advance and refrigerated in an airtight container. Brushing the Rum Glaze on the hot cross buns while still warm will help the glaze adhere and allow a small amount to be absorbed into the bread, further sweetening your rolls. --------------- MESSAGE bread-bakers.v119.n029.4 --------------- Date: Sat, 20 Jul 2019 21:40:53 -0700 From: Reggie Dwork Subject: Irish Soda Biscuits * Exported from MasterCook * Biscuits, Irish Soda Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Bisquick baking mix 1/3 cup dark raisins -- or golden, seedless 3 tablespoons sugar 2/3 cup buttermilk 4 tablespoons melted butter -- divided Buttermilk make for light, fluffy biscuits. Heat oven to 425F. In lg bowl, combine baking mix, raisins and sugars. Stir in buttermilk and 2T butter until soft dough forms Scoop 8 equal portions of dough onto greased baking sheet. Bake 10 min or until done. Immediately brush tops of biscuits with remaining butter. Serve hot. 2 variations: Ginger and rosemary - Omit raisins and add 2T minced crystallized ginger and 1/2t minced fresh rosemary. Cranberry-Orange - Substitute dried cranberries for the raisins and add 1t grated orange zest. Source: "First For Women magaine 3/14/2016" S(Internet address): Start to Finish Time: "0:20" T(active): "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 6g Fat (54.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2016 - 0306 --------------- MESSAGE bread-bakers.v119.n029.5 --------------- Date: Sat, 20 Jul 2019 21:46:46 -0700 From: Reggie Dwork Subject: Bread Machine Blue Cheese-Potato Bread * Exported from MasterCook * Bread Machine Blue Cheese-Potato Bread Recipe By :Suzie Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: -- (2 lb loaf): 1 1/4 cup water -- (1 1/3C) 1 egg -- (1 1/3) 1 tablespoon margarine -- (1 1/3T) 3 cups bread flour -- (4C) 1/3 cup instant mashed potato flakes -- or buds (0.444C) 1/2 cup crumbled blue cheese -- (2/3C) 1/4 cup nonfat dry milk powder -- (1/3C) 1 tablespoon sugar -- (1 1/3T) 3/4 teaspoon salt -- (1 tsp) 1/2 teaspoon onion powder -- (2/3 tsp) 1 teaspoon yeast -- (1 1/3 tsp) Makes a 1 1/2 lb loaf Ready in 1-2 hrs Bake according to your bread machine instructions. Source: "cdkitchen.com" S(Internet Address): http://www.cdkitchen.com/recipes/recs/1/Blue_CheesePotato_Bread43341.shtml - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 5g Fat (18.8% calories from fat); 9g Protein; 37g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 319mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0901 --------------- MESSAGE bread-bakers.v119.n029.6 --------------- Date: Sat, 20 Jul 2019 21:58:03 -0700 From: Reggie Dwork Subject: Bread Machine Rice Bread * Exported from MasterCook * Bread Machine Rice Bread 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) 1 egg -- (1) 3 1/2 cups unbleached white bread flour -- (5C) 1 1/4 cups cooked long-grain white rice -- well drained (1 3/4C) 1 1/2 tablespoons nonfat dry milk -- (2 T) 1 1/2 teaspoons salt -- (2 tsp) 2 teaspoons granulated sugar -- (1 T) 1 tablespoon butter -- (1 1/2 T) 1 teaspoon rapid rise active dry yeast -- (2 tsp) Rice is an unusual ingredient, but makes a delicious bread that is moist, flavorful and with an interesting texture. The perfect vehicle for leftover cooked rice, it tastes so good that it's worth cooking some specially. Makes 1 loaf Pour the water in to the bread machine pan, then add the egg. There is no need to beat the egg, before you add it as the machine will mix all of the ingredients together thoroughly. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients. Sprinkle the flour over, ensuring that it covers the water. Add the rice and milk. Add the salt, sugar and butter in separate corners of the bread pan. Make an indentation in the center of the flour and add the yeast. Set the bread machine to the basic/normal 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 Tip: Make sure the rice is cold before using it in this bread. It is important to drain it very well, or the bread dough may become too moist. Watch the dough as it mixes and add a little more flour if necessary. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 2g Fat (10.3% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 217mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0723 --------------- END bread-bakers.v119.n029 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved