Date: Mon, 01 Jun 2020 06:31:20 +0000 --------------- BEGIN bread-bakers.v120.n022 --------------- 01. Bread Machine Limpa Bread (Reggie Dwork) 02. Bread Machine Onion Dill Bread (Reggie Dwork) 03. Bread Machine Spatula Bread (Reggie Dwork) 04. Parmigiano-Reggiano Rolls (Reggie Dwork) 05. Vidalia Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n022.1 --------------- Date: Sun, 31 May 2020 22:59:41 -0700 From: Reggie Dwork Subject: Bread Machine Limpa Bread * Exported from MasterCook * Bread Machine Limpa Bread Recipe By :MARBALET Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups boiling water 1 teaspoon fennel seed 1 teaspoon cumin seeds 1 teaspoon caraway seed 1/4 cup cracked wheat 2 1/4 tablespoons butter 2 1/4 tablespoons molasses 1 tablespoon orange zest 1/4 teaspoon baking soda 1 1/2 cups rye flour 1 1/2 cups bread flour 2 teaspoons active dry yeast 2 teaspoons gluten flour 3 tablespoons buttermilk powder Sweden This is a traditional Swedish rye bread. Be sure that the seeds you use for this bread are fresh. You may substitute rye flour for the whole wheat flour, however, it will affect the taste. I prefer whole wheat. Also, gluten, a very important ingredient in this recipe. Barley malt can be substituted for molasses. Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.) Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/15984/limpa-bread/ Yield: "1 9x5" loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 2g Fat (16.4% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 50mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0410 --------------- MESSAGE bread-bakers.v120.n022.2 --------------- Date: Sun, 31 May 2020 23:01:11 -0700 From: Reggie Dwork Subject: Bread Machine Onion Dill Bread * Exported from MasterCook * Bread Machine Onion Dill Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast 3 1/3 cup bread flour 1/4 tsp baking soda 1 egg 1/4 cup water -- lukewarm 3/4 cup cottage cheese 3 tbsp sugar 3 tbsp dried onions -- minced 2 tbsp dill seed -- whole 1 1/2 tbsp butter 3/4 cup sour cream Place all ingredients into bread machine in order given or follow directions in user's manual. Select correct bread cycle and crust color and press start. Source: "cooks.com" S(Internet Address): http://www.cooks.com/recipe/6b7wx6e2/onion-dill-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 4g Fat (24.4% calories from fat); 6g Protein; 25g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 85mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0724 --------------- MESSAGE bread-bakers.v120.n022.3 --------------- Date: Sun, 31 May 2020 23:08:51 -0700 From: Reggie Dwork Subject: Bread Machine Spatula Bread * Exported from MasterCook * Bread Machine Spatula Bread Recipe By :kristinnbob Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cup Hot Water 3 Tablespoons Oil 2 Tablespoons Honey 1 teaspoon Salt 2 cups Whole Wheat Flour 2 cups White Bread Flour 1/4 cups Wheat Germ -- optional 3/4 cups Grape Nuts Cereal 1 Tablespoon Vital Wheat Gluten -- optional 1 1/2 teaspoon Yeast 2 Tablespoons Sunflower Seeds 2 1/2 Tablespoons Sesame Seeds Grape Nuts, sesame seeds and sunflower seeds give this bread its heartiness! We call it spatula bread because, well, sesame seeds are "nature's spatula!" Vivid, yes - but the delish bread makes up for it! Prep: 5 min Cook: 3 hr Yield: 24 Put ingredients in a bread machine pan, either in the order given here or in the order recommended by your machine manual. If your machine has a nuts/seeds slot, put the seeds there; otherwise, put them in the pan. Set the machine to the largest white loaf, with a dark crust. (Use the add extras setting if you're using a nut/seed slot.) This makes a large (2 lb) loaf! S(Internet Address): http://tastykitchen.com/recipes/breads/spatula-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 3g Fat (21.8% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0514 --------------- MESSAGE bread-bakers.v120.n022.4 --------------- Date: Sun, 31 May 2020 23:24:09 -0700 From: Reggie Dwork Subject: Parmigiano-Reggiano Rolls * Exported from MasterCook * Rolls, Parmigiano-Reggiano (Panini al Parmigiano-Reggiano) Recipe By : Serving Size : 32 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups all-purpose flour -- (1kg) 5 1/4 ounces fresh grated Parmigiano-Reggiano -- (150g) 2 tablespoons yeast -- fresh, (25g), crumbled, plus 2 teaspoons yeast -- fresh, crimbled, 2 cups lukewarm milk -- plus 1 tablespoon 2 teaspoons lukewarm milk -- (500ml) 1/3 stick unsalted butter -- (40g), softened 1 tablespoon salt -- plus 1 tablespoon 1 teaspoon salt -- (25g) Put the flour onto a clean work surface and make a well in the center. Mix in the Parmigiano-Reggiano. Dissolve the yeast in the milk, pour it into the flour mixture, and begin to knead. When the dough begins to form, add the butter and lastly the salt. Continue to knead until the dough is soft, smooth, and elastic. Cover the dough with a sheet of lightly greased plastic wrap, let rest for about 10 min, and then form into small rolls, weighing about 1 3/4 oz (50g). Arrange the rolls, floured and properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 1 hr. Before baking, sprinkle the surface of the rolls with a little Parmigiano-Reggiano. Bake in the oven at 360F (180C) for 15 min, or until golden brown. Source: "Pizza, Breads & More" Start to Finish Time: "1:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 3g Fat (18.9% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 362mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. --------------- MESSAGE bread-bakers.v120.n022.5 --------------- Date: Sun, 31 May 2020 23:25:44 -0700 From: Reggie Dwork Subject: Vidalia Muffins * Exported from MasterCook * Muffins, Vidalia Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup self-rising flour 1 cup quick cooking oats 1/4 cup sugar 1 egg 3/4 cup milk 1/3 cup vegetable oil 3/4 cup shredded cheddar cheese 1/2 cup chopped Vidalia onion -- or sweet onion These slightly sweet muffins are a snap to make and are excellent with homemade stew or soup. Note: As a substitute for 1C self-rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all-purpose flour to measure 1C. In a large bowl, combine the flour, oats and sugar. In another bowl, bet the egg, milk an oil. Stir wet into dry ingredients just until moistened. Fold in cheese and onion. Fill greased muffin cups three-fourths full. Bake at 400F for 15-20 min or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 12 muffins Source: "Best Of Country Breads Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 10g Fat (49.3% calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Excellent with homemade stew or soup. NOTES : 2016 - 0803 --------------- END bread-bakers.v120.n022 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved