Date: Sat, 31 Dec 2022 04:54:36 +0000 --------------- BEGIN bread-bakers.v122.n036 --------------- 01. Bread Machine Amaranth Bread (Reggie Dwork) 02. Happy New Year (Reggie Dwork) 03. Bread Machine Cinnamon Sunrise Bread (Reggie Dwork) 04. Bread Machine: Anita's Italian Herb Bread (Reggie Dwork) 05. Everything Bread (Reggie Dwork) 06. Fig and Walnut Sourdough Bread (Reggie Dwork) 07. High-Altitude Challah (Reggie Dwork) 08. Microwave Keto Bread (Reggie Dwork) 09. Ben Mims' Perfect Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n036.1 --------------- Date: Fri, 30 Dec 2022 20:03:13 -0800 From: Reggie Dwork Subject: Bread Machine Amaranth Bread * Exported from MasterCook * Bread Machine Amaranth Bread 1 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 -------- ------------ -------------------------------- 1 1/2 lb Loaf: -- 1 lb Loaf: 1 1/2 tsp yeast -- (1 tsp) 3 Tbsp nonfat dry milk -- (2 Tbsp) 2 1/2 c bread flour -- (1 2/3 C) 1/2 c amaranth flour -- (1/3C) 1 tsp salt -- (2/3 tsp) 2 tsp honey -- (1/2 tsp) 3 Tbsp margarine -- (2 Tbsp) 1 1/8 cups water -- (7/8C) Delayed timer mode okay. Source: "adapted from Donna German, The Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (21.1% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 167mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n036.2 --------------- Date: Fri, 30 Dec 2022 20:04:07 -0800 From: Reggie Dwork Subject: Happy New Year Jeff & I wish all of you the very best of everything in the coming new year. Reggie --------------- MESSAGE bread-bakers.v122.n036.3 --------------- Date: Fri, 30 Dec 2022 20:06:22 -0800 From: Reggie Dwork Subject: Bread Machine Cinnamon Sunrise Bread * Exported from MasterCook * Bread Machine Cinnamon Sunrise Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 1/3 cups white bread flour 1 1/2 tablespoons dry milk 3 tablespoons brown sugar 1 teaspoon salt 1/4 cup butter 2 teaspoons cinnamon 1/2 cup pecan -- bits 2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. Source: "More Electric Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 6g Fat (32.2% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n036.4 --------------- Date: Fri, 30 Dec 2022 20:13:36 -0800 From: Reggie Dwork Subject: Bread Machine: Anita's Italian Herb Bread * Exported from MasterCook * Bread Machine, Anita's Italian Herb Bread Recipe By :Rehberg & Conway 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 loaf -- 1 lb loaf 1 1/2 tsp active dry yeast -- (1 1/2 tsp) 4 Tbsp buttermilk powder -- (3 Tbsp) 3 c bread flour -- (2 c) 1 1/2 tsp salt -- (1 tsp) 1 Tablespoon oil -- (1/2 Tbsp) 1 Tablespoon sugar -- (2 tsp) 1/2 c Parmesan cheese -- grated, (1/3 c) 1/4 tsp basil -- dried, (1/4 t) 1/4 tsp oregano -- dried, (1/4 t) 1 1/8 c water -- (7/8 c) Light crust setting. If you have buttermilk, replace the water with the same volume of buttermilk and omit the buttermilk powder. Source: "Bread Machine Magic" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 2g Fat (15.9% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0110 --------------- MESSAGE bread-bakers.v122.n036.5 --------------- Date: Fri, 30 Dec 2022 20:31:06 -0800 From: Reggie Dwork Subject: Everything Bread * Exported from MasterCook * Bread, Everything Recipe By :Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf 2 lb loaf -- Med Loaf (1 1/2 lb) 1 1/2 cup Water -- plus (1+1/2 cup(s), plus 1 tbsp) 3 tablespoons Water 5 teaspoons Vegetable Oil -- (1 tbsp) 2 1/2 tsp Salt -- (2 tsp) 3/4 tsp Black pepper -- (1/2 tsp) 5 teaspoons dried minced garlic -- (1 Tbsp) 7 1/2 teaspoons dried minced onion -- (2 Tbsp) 7 1/2 teaspoons Poppy seeds -- (2 Tbsp) 7 1/2 teaspoons Sesame seeds -- (2 Tbsp) 5 teaspoons Caraway seeds -- (1 Tbsp) 1 1/2 cups Oatmeal -- (1C) 4 cups Bread Flour -- (3C) 1 tablespoon Active Dry Yeast -- (2 1/4 tsp) TOPPING 3/4 tsp Kosher salt 3/4 tsp Poppy seeds Pinch Black pepper 1/2 tsp Caraway seeds 1/2 tsp dried minced garlic 3/4 tsp Sesame seeds 3/4 tsp dried minced onion Everything Bread is a favorite from our Baker's Collection. Yield: 1 round loaf Note: water for large loaf is 1 1/2C + 3T, for medium loaf 1 1/2C + 1T BREAD MACHINE METHOD: Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select basic cycle and medium/normal crust. When machine begins bake cycle, brush top of bread with 1+1/2 teaspoons water combined with 1/8 teaspoon cornstarch. Sprinkle with topping. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. MIXER METHODS: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120-130F. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on greased cookie sheet. Cover; let rise until indentation remains after touching. Combine 1+1/2 teaspoons water and 1/8 teaspoon cornstarch; brush on top. Sprinkle with topping. Bake in preheated 375F oven 30 to 40 minutes or until tested done. Remove from cookie sheet; cool. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. S(Internet address): https://redstaryeast.com/recipes/everything-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 4g Fat (19.5% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 424mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : 2020 - 1217 --------------- MESSAGE bread-bakers.v122.n036.6 --------------- Date: Fri, 30 Dec 2022 20:32:35 -0800 From: Reggie Dwork Subject: Fig and Walnut Sourdough Bread * Exported from MasterCook * Bread, Fig and Walnut Sourdough Recipe By :King Arthur Baking Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sourdough starter -- ripe (fed), (283g) 1 cup water -- (227g) 3 cups Unbleached All-Purpose Flour -- (361g) 1 1/2 teaspoons salt 1/4 teaspoon instant yeast -- optional 1/2 cup diced dried figs -- or cranberries, (85g) 3/4 cup walnuts -- roughly chopped, (85g) This robust, crusty sourdough is studded with rich figs and crunchy walnuts. It's a terrific partner for any artisanal cheese. If you don't have figs, dried cranberries are a tasty and colorful substitute. PREP: 1 hr BAKE: 40 to 45 mins TOTAL: 11 hrs YIELD: 1 large loaf, 20 slices Combine the starter, water, and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour. After an hour, add the salt and yeast, and knead the dough with your mixer's dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs or cranberries. Stop the mixer and add the walnuts, using a dough scraper to fold them gently into the dough. Cover the bowl again and let the dough rise at room temperature for 40 to 60 minutes. Turn the dough out onto a lightly greased surface (it will be fairly wet and possibly a bit sticky). Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the circle of dough a quarter turn counterclockwise, and repeat three or four more times. You're stretching the dough a bit and rounding it at the same time. For two smaller loaves, divide the dough in half and round each. Flour the banneton(s) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banneton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight. The next morning, preheat the oven to 450F with a baking stone in the lower third. Put 1" of water into a small skillet that can go into the oven. Take your breads out of the refrigerator. They may not have risen a lot; that's OK. Bring the water in the skillet to a simmer and place it in the bottom of the oven. Place a piece of parchment on a baker's peel or the back of a baking sheet. Turn the loaves out of their bannetons onto the parchment. Slash the top(s) of the loaves, and slide the bread(s), paper and all, onto the stone in the oven. Spray the inside of the oven generously with water from a spray bottle and set a timer for 5 minutes. Spray once more when the timer goes off, and bake for another 35 minutes, until the center of the loaf reads 200F when measured with a digital thermometer. Remove from the oven and cool on a rack before slicing. Tips: Don't have any starter? Here's a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it's ready for baking. Want a head start? Purchase our classic fresh sourdough starter - it'll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide. What is "ripe" sourdough starter? It's a starter that's been fed and allowed to work at room temperature until at its peak level of activity. It should be full of bubbles; if you watch it for 10 to 15 seconds, you should see bubbles coming to the surface and popping, as if a slow-motion boil is happening. What's the 1/4 teaspoon of yeast doing in the ingredients? In this case it shortens the rise times a little bit. You can make a great loaf without it, which is why it's optional in the ingredients list; you'll want to keep an eye on the character of your dough and possibly adjust your expectations for rising times. S(Internet address): https://www.kingarthurbaking.com/recipes/fig-and-walnut-sourdough-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 3g Fat (21.1% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. NOTES : 2020 - 1028 --------------- MESSAGE bread-bakers.v122.n036.7 --------------- Date: Fri, 30 Dec 2022 20:37:16 -0800 From: Reggie Dwork Subject: High-Altitude Challah * Exported from MasterCook * Bread, High-Altitude Challah Recipe By :greeny4444 Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Holidays Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (110F/45C) 3 tablespoons white sugar -- divided 4 1/2 teaspoons active dry yeast -- 1/2 oz, 2 packages 2 eggs 2 egg yolks 1/4 cup milk -- or as needed 1/4 cup butter or margarine -- melted 1 1/2 teaspoons salt 3 1/2 cups all-purpose flour 1 egg I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do. Prep: 2:45 Cook: 35 min Total: 320 Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes. In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough. Preheat the oven to 350F (175C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust. Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack Info: Cal 181, Fat 5g, Carb 27g, Sod 292mg, Fiber 1g, Pro 6g S(Internet address): https://www.allrecipes.com/recipe/160611/high-altitude-challah/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 6g Fat (27.6% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 282mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0701 --------------- MESSAGE bread-bakers.v122.n036.8 --------------- Date: Fri, 30 Dec 2022 20:40:28 -0800 From: Reggie Dwork Subject: Microwave Keto Bread * Exported from MasterCook * Bread, Microwave Keto Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tablespoons Butter 1 Large Egg -- Whole 3 Tablespoons Almond Flour -- 42g 1/2 Teaspoon Garlic Seasoning -- or Other Seasoning Optional 1/2 Teaspoon Baking Powder 1/2 Scoop Protein Powder -- (Any flavor works), Optional 1 Large Egg White -- Optional You're dieting and the things you can eat list seems to keep getting shorter, right? You're in the mood for a sandwich but have no time, can't find keto bread at the store, and oh yeah, you also can't eat bread! Today we're going to try and fix that with this delicious Low Carb Keto Bread in under 2 minutes with ingredients you probably already have on hand. Microwave Keto Bread that only needs 4 ingredients, takes around 2 minutes to make, is absolutely delicious, and low carb! Prep: 1 minute Cook: 2 minutes Total: 3 minutes Melt your Butter Mix together your Butter and Egg Add and mix in the rest of your ingredients Top it with whatever you want Microwave for around 2 minutes Cut it in half and optionally toast it! Notes: Use chili powder, ground cinnamon, taco seasoning, cocoa powder, and more to switch up the flavor depending on your needs/cravings! Did I mention that this as a dessert bread is delicious!? DON'T FORGET TO TOAST IT! Take it with you! Cal 185, Fat 17g, Carb 4g, Sod 110mg, Fiber 2g, Pro 6g S(Internet address): https://theproteinchef.co/microwave-keto-bread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 6g Fat (48.2% calories from fat); 4g Protein; 10g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 222mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0112 --------------- MESSAGE bread-bakers.v122.n036.9 --------------- Date: Fri, 30 Dec 2022 20:47:25 -0800 From: Reggie Dwork Subject: Ben Mims' Perfect Cornbread * Exported from MasterCook * Cornbread, Ben Mims' Perfect Recipe By :Southern Living Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- plain yellow 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 2 cups buttermilk 2 large eggs 1/2 cup butter If you're wondering how one can possibly make classic cornbread even better, we can provide two helpful hints: cook it in a cast-iron skillet and brown your butter. That's just what recipe developer Ben Mims did when he created this recipe to pair along with his Cornbread Pudding with Whiskey Caramel Sauce. This cornbread recipe doesn't call for even a teaspoon of sugar - savory cornbread enthusiasts will be happy to know. Ben Mims' Perfect Cornbread is a no-frills, good-as-it-gets recipe for a Southern classic that you won't be able to pass up. Another tactic we've found to catapult cornbread to best-ever status is getting that skillet nice and piping hot before adding in the batter. This helps a thick crust form around the edges from the get-go - a must-have as far as we're concerned. While this recipe is used in our Cornbread Pudding with Whiskey Caramel Sauce, don't be surprised if your family starts to request it a la carte. It's just that good. Hands-On: 20 mins Total: 55 mins Preheat oven to 425F. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10" cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet. Bake at 425F for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm. Revew: I've been making this cornbread for about 5 years. I was looking up southern cornbread recipes with no sugar. Found the Ben Mims recipe and it is my cornbread recipe now. It's flatter and denser than most cornbread but the buttermilk makes this taste fantastic. By the way Ben Mims isn't who you think he is. Look him up and you will see what I mean. Revew: Okay, so I was just looking for a classic cornbread recipe and found this. Didn't have a cast iron skillet, so just melted the butter in a heavy 8x11 casserole in the oven while it preheated. Ran out of eggs, so subbed mayo (pretty much just eggs and oil anyway). No buttermilk or even regular milk, so subbed my plant-based milk (bean milk) with some vinegar in it. Didn't even notice there was no sugar in the recipe until it was ready to go in the oven! After all that, I wasn't expecting much but boy, was I wrong! The edge is so crusty and yummy! The bread is so moist and absolutely delicious! Try it! You'll like it! Revew: I have made this a few times now. I liked it, it was a little less "corn" like than I liked. I went ahead and made it with 1 cup of milk (instead of 2) and one 14.5 oz can of creamed corn. To me, that made it much better. S(Internet address): https://www.southernliving.com/recipes/ben-mims-perfect-cornbread Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 14g Fat (46.5% calories from fat); 7g Protein; 29g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 657mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1204 --------------- END bread-bakers.v122.n036 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved