Date: Sun, 16 Jun 2019 23:29:35 +0000 --------------- BEGIN bread-bakers.v119.n024 --------------- 01. Basic Pogaca Dinner Rolls (Reggie Dwork) 02. Benne Seed Biscuits (Reggie Dwork) 03. Bread Machine Mini Loaf Basic White Bread (Reggie Dwork) 04. 100% Whole Grain Oatmeal Bread (Reggie Dwork) 05. Asiago Cheese Bread (Reggie Dwork) 06. Blackberry Bran Muffins (Reggie Dwork) 07. Overnight Rolls (Reggie Dwork) 08. Spiced Tea Bread with Fresh Plums (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n024.1 --------------- Date: Mon, 10 Jun 2019 19:20:52 -0700 From: Reggie Dwork Subject: Basic Pogaca Dinner Rolls * Exported from MasterCook * Rolls, Basic Pogaca Dinner Recipe By :Maura Kilpatrick Serving Size : 17 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 cup whole milk -- warmed to 105F 1 Tbs. active dry yeast -- (9 g) 2 tsp. granulated sugar 1 large egg 1/2 cup canola oil -- more as needed 13 1/2 oz. all-purpose flour -- more as needed (3C) 2 tsp. kosher salt For shaping and baking: 1 large egg 1 tsp. whole milk 3 Tbs. sesame seeds -- or poppy seeds, optional Though there are many options for filling pogaca, these light, soft, airy dinner rolls are also delicious plain, shaped into simple rolls and sprinkled with sesame or poppy seeds. Full recipe including fillings & rolling can be found in Fine Cooking magazine Oct/Nov 2017 #149. (Reggie) In the bowl of a stand mixer, combine the milk, yeast, and sugar. Set aside until foamy, about 5 minutes. Whisk in the egg and oil. Put the dough hook on the stand mixer. Add the flour and salt, and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase the speed to medium low, and knead until smooth and stretchy, 8 to 10 minutes. (Alternatively, combine and knead the dry ingredients by hand.) Lightly flour a work surface, and lightly oil a large bowl. turn the dough out onto the surface and sprinkle lightly with flour. Shape into a ball, and transfer to the bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 1 1/2 hours. Line a large rimmed baking sheet with parchment. Lightly flour a clean work surface, and turn the dough out onto it. Deflate the dough and divide into 17 pieces, about 1 1/2 oz. each. Roll each piece into a ball and place on the baking sheet, leaving at least 2" between each, less if you like a flat-edge look (as pictured). Cover with plastic wrap, and let rise at room temperature until an indentation remains after you press a roll with a finger, 30 to 40 minutes. Meanwhile, position a rack in the center of the oven and heat to 350F. Whisk the egg and milk, and lightly brush each roll with the wash. Sprinkle with poppy or sesame seeds, if you like. Bake until golden brown, 20 to 25 minutes. Cool on the baking sheet set on a wire rack. Serve warm or at room temperature, preferably on the same day. Tip: You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and then bake as directed. You can also freeze them on a baking sheet before the final rise and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1 1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want. Cal 160, Fat 8g, Carb 19g, Sod 150mg, Fiber 1g, Pro 4g Review: This is very similar to the basic pan rolls that have been on our holiday table since I was a child, at least 70 years in my mostly English and Scandinavian midwestern family. My recipe has less fat, about 1/3 c melted butter, and a little less salt, but those are the only differences. I can attest the dough is easy to handle, the rolls light, and tender. I plan to try some of the fillings immediately, probably the feta version. For the person who wanted to sub another liquid for milk--the taste and texture will be different. I used soy milk one year for a lactose intolerant guest, and could definitely taste the soy--next time for me, just water. The texture was similar to Italian bread rolls. Review: I used half the dough to make plain roles and the other half to make the apple-filled version. We liked them both but next time I would use a different oil, as the baked canola oil has a slightly fishy flavor. I also found the dough to be quite soft, which make wrapping it around the apple filling a bit of a challenge. Review: We made this today and I'm very impressed. The resulting bun was perfectly textured. However I found there was too much salt so we will be cutting the salt in half for the next batch. Otherwise, great recipe! S(Internet address): https://www.finecooking.com/recipe/basic-pogaca-dinner-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 9g Fat (45.3% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0610 --------------- MESSAGE bread-bakers.v119.n024.2 --------------- Date: Sat, 15 Jun 2019 15:59:42 -0700 From: Reggie Dwork Subject: Benne Seed Biscuits * Exported from MasterCook * Biscuits, Benne Seed Recipe By :Nora Kerr Serving Size : 96 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup benne seeds 3 cups flour -- plus some for dusting the board 3/4 teaspoon baking powder 1 teaspoon salt 2/3 cup lard 2/3 cup milk Preheat the oven to 425F. Place the benne seeds in a shallow pan and roast for 5 minutes. They should be the color of butterscotch and have a delicious toasted smell. If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them. Sift the flour, baking powder and teaspoon of salt into a large bowl. Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal. Add the milk and mix well. Mix in the benne seeds. Place the dough on a floured surface, knead for a few seconds and shape into a ball. Roll the dough out to about 1/8" thickness. Using a 2" biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet. Bake for about 12 minutes, until lightly browned. Remove from the oven, sprinkle with a little bit of salt and serve hot. The biscuits may be stored in an airtight tin or jar; reheat before serving. Statement: Just so you know, benne seeds are sesame seeds. Response: Although they look similar, benne seeds are actually different from common sesame seeds. They are more bitter and pronounced in flavor than sesame. S(Internet address): https://cooking.nytimes.com/recipes/7797-benne-seed-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 2g Fat (52.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0427 --------------- MESSAGE bread-bakers.v119.n024.3 --------------- Date: Sat, 15 Jun 2019 16:04:04 -0700 From: Reggie Dwork Subject: Bread Machine Mini Loaf Basic White Bread * Exported from MasterCook * Bread Machine Mini Loaf Basic White Bread Recipe By :Zojirushi Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 2 cups bread flour 1 1/2 tablespoon sugar 1 1/2 tablespoon dry milk 1/2 teaspoon salt 1 tablespoon butter 1 teaspoon active dry yeast Making homemade bread is incredibly easy with a bread machine. This Mini Loaf Basic White Bread recipe is as simple as dumping the ingredients in and pressing start. The smell of the baking loaf will fill your home with the most delightful smells. The bread recipe comes out perfectly shaped and just the right consistency. Use this great bread recipe for making sandwiches or dipping in a little olive oil and eating on its own. Makes: 1 Mini Loaf Cooking: 3:40 Add the water to the bread machine baking pan. Add the bread flour, sugar, dry milk, and butter into the baking pan. Sprinkle the yeast over the dry ingredients, but don't let it touch the water. Turn on the bread machine, lock baking pan in place, and set the bread machine to the basic bread setting. Hit start. S(Internet address): https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Mini-Loaf-Basic-White-Bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 2g Fat (14.3% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0413 --------------- MESSAGE bread-bakers.v119.n024.4 --------------- Date: Sat, 15 Jun 2019 16:08:33 -0700 From: Reggie Dwork Subject: 100% Whole Grain Oatmeal Bread * Exported from MasterCook * Bread, 100% Whole Grain Oatmeal Recipe By :Jennifer McGavin Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 45 grams oatmeal -- (1/2C) 70 grams whole wheat flour -- (1/2C) 1 cup boiling water 1 Tbsp. honey 1 Tbsp. molasses -- Optional 1 Tbsp. oil 1 tsp. salt 1/4 cup warm water 1/4 tsp. instant yeast 200 grams whole wheat flour -- (1 1/2-2C) or (to 250g) This bread is based on this other Oatmeal Bread recipe in this collection. I tweaked the recipe while liberally stealing ideas from master bakers and came up with a small loaf with wonderful taste and a crunchy crust. Makes one, 600 gram loaf (1 lb, 5 oz.). You can double this recipe, but keep the loaves the same size because the bread is very moist. Prep time: Starting after dinner the night before, you will bake the loaf the next afternoon. Prep: 60 mins Cook: 35 mins Total: 95 mins Mix oats and whole wheat flour in a bowl. Add the boiling water and stir. Stir in the honey, molasses, oil and salt and let cool to lukewarm (about 1/2 hour or more). It's OK if it's room temperature, too. To the bowl, add the 1/4 teaspoon of instant yeast, the extra water and one cup of whole wheat flour. Here, I used whole wheat white flour from King Arthur. Stir until flour is wet and dough is homogeneous. Add more flour, two tablespoons at a time and stir until a firm but sticky dough forms. Knead in the bowl when the dough is too stiff for a spoon. (The dough was still sticky when I turned it onto a lightly floured board, but I wet my hands with cold water and could handle it.) Pat the dough into a 1" high rectangle. Knead by folding the dough over into thirds (like a letter) and then patting or pulling it back into a rectangle. Don't turn the dough 90F. You want the gluten strands to line up in straight rows, which is hard enough with all that oatmeal and wheat bran. Fold it two more times, then dust with flour and cover with a clean cloth on the board in a cool place in the kitchen. (I left it from 5 pm until 9 pm, and folded it 2 more times at two-hour intervals.) After 3 to 4 hours at room temperature, gather the ungainly dough into a ball, wrap in plastic wrap and place in a bowl in the refrigerator. (My dough stayed there for 16 hours). Take dough out of refrigerator and fold 2 times on a floured board. Let rise until the chill comes off the dough and you see it get bigger in size. Form into a boule or batard shape, pulling the dough from the top to the underside and pinching closed on the bottom. Because of the oatmeal, this will not be smooth and the dough is still sticky at this point. Place the dough, top side down, in a bowl (or on the baking sheet) with a quarter cup of oatmeal in it and coat with oatmeal. Leave in proofing basket (here, my two quart Corning-ware vegetable bowl) until risen, about 2 hours. After the first hour, turn on the oven to heat to 450F, preferably with a baking stone. Turn the loaf out onto a small piece of parchment paper or a floured baker's peel. Slash the top of the loaf with a sharp razor blade. (I slashed in a square pattern.) Place the loaf in the oven on the cornmeal or flour-strewn stone and turn down to 400F. Bake for 30 to 40 minutes, or until the internal temperature reaches 190F. Note: Those hard crusts you love are created with steam. You may create steam in the oven for the first 5 minutes. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven. Spray water the sides of the oven with a squirt bottle two or three times in the first 5 minutes. Turn oven down to 400F and bake for 30 minutes or more, until the internal temperature reaches 190F. Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside. S(Internet address): https://www.thespruceeats.com/whole-grain-oatmeal-bread-from-scratch-1446693 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 1g Fat (13.8% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0104 --------------- MESSAGE bread-bakers.v119.n024.5 --------------- Date: Sat, 15 Jun 2019 16:13:05 -0700 From: Reggie Dwork Subject: Asiago Cheese Bread * Exported from MasterCook * Bread, Asiago Cheese Recipe By :Julie Serving Size : 20 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Italian Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour 2 1/4 tsp yeast -- (1 pkg) 1 1/2 teaspoons salt 1 teaspoon granulated sugar 1/4 teaspoon black pepper 1 1/4 cups milk 2 tablespoons butter 1 1/2 cups shredded Asiago cheese -- divided 1 large egg -- beaten Asiago Cheese Bread. A crispy crust, soft inside with an awesome Asiago cheese flavor. So good with soup, salad, or on a sandwich. Prep: 45 minutes Cook: 35 minutes Total: 1:20 In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, sugar, salt and pepper. Put the milk in a microwave safe bowl. Add the butter. Heat the milk to 120-130 degrees so that the butter starts melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined. Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes. Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1 to 2 hours). After the dough is doubled, punch it down and form it into two loaves. Place the loaves on a baking sheet that has been sprayed with cooking spray. Cover the loaves and allow them to rise again until doubled, which will take 30 to 45 minutes. Preheat the oven to 375F. Make 3-4 cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30 to 35 minutes until lightly browned. Notes: You can also knead this dough by hand or use your bread machine on the dough setting. Cal 128, Fat 4g, Carb 16g, Sod 315mg, Pro 5g Review: I myself can not believe that how yummy it is. I'm really in love with your recipe. Thanks for sharing! Review: This is the easiest bread recipe I've ever come across and it is better than store-bought! Thank you so much for posting your recipe. I mixed the dough in my bread machine.I put same ingredients. I followed all instructions. Froze half after shaping, baked the other half. Finaly we saw great results. It was so delicious. But now I have some trouble because My husband loves it and he said he would never buy bread from store again. Review: I have the bread machine doing the mixing right now..second batch this week! I sometimes mix asiago and parmeson cheeses, and that works very well, too. I just love this recipe! Review: I love Panera's cheese bread/bagels. Had this recipe bookmarked for awhile and finally decided to make it yesterday. I messed up and added all of my flour to my mixer bowl in addition to the dry ingredients. I didn't want to waste the flour mixture and decided to continued on with the recipe. They turned out well and taste delicious sliced and toasted with butter. I'll being making this recipe again and curious to see whether there will be any difference when I follow the recipe. Question: I came across your recipe and curious if I want to use instant yeast what adjustments do I need to do? How much of an instant yeast would I use for your recipe? Your bread looks fantastic. Response: Use the same amount of yeast. Make the recipe the same, you just don't have to allow the yeast to activate. Skip that step. Review: Made this asiago cheese bread & it was fabulous! Do you think I could make this into dinner rolls? Thinking that would be delicious for Christmas! Review: Made this amazing bread yesterday, followed the recipe to the ¨T¨ and it came out perfect! my family really loved this, thank you for the amazing recipe, this will become a staple in our house!! S(Internet address): https://www.tastesoflizzyt.com/asiago-cheese-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 5g Fat (31.7% calories from fat); 5g Protein; 17g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 287mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0418 --------------- MESSAGE bread-bakers.v119.n024.6 --------------- Date: Sat, 15 Jun 2019 16:17:18 -0700 From: Reggie Dwork Subject: Blackberry Bran Muffins * Exported from MasterCook * Muffins, Blackberry Bran Recipe By :Sarah Sanneh Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 2/3 cups flour 1 tablespoon baking soda 1 teaspoon salt 1 cup bran 1 1/2 cup butter -- melted and cooled to room temp 3/4 cup light brown sugar -- firmly packed 2/3 cup molasses 1 cups shredded zucchini 3 cups sour cream 1 1/2 cups blackberries Studded with huge berries as well as enhanced with grated zucchini, sour cream and molasses, these Blackberry Bran Muffins are sweet, moist and tender. Perfect for a semi-healthy breakfast or snack! PREP: 20 minutes COOK: 30 minutes TOTAL: 50 minutes Preheat oven to 350F. Line two muffin tins with paper cupcake liners. Whisk together flour, baking powder, salt and bran together in a large bowl. Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream. Mix wet into dry and gently fold in blackberries, trying to keep them from bursting, just until combined. Fill a muffin tin with batter and bake for 30 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cal 227, Fat 16g, Carb 20g, Sod 281mg, Pro 3g S(Internet address): https://www.thatskinnychickcanbake.com/blackberry-bran-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 285 Calories; 18g Fat (55.0% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 384mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0422 --------------- MESSAGE bread-bakers.v119.n024.7 --------------- Date: Sat, 15 Jun 2019 16:27:07 -0700 From: Reggie Dwork Subject: Overnight Rolls * Exported from MasterCook * Rolls, Overnight Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 ozs) 1/2 cup sugar -- plus 3/4 teaspoon sugar 1 1/3 cups warm water -- (110 to 115F) plus 3 tablespoons warm water -- (110 to 115F) 1/3 cup canola oil 1 egg 1 teaspoon salt 4 3/4 cups all-purpose flour -- (to 5 1/4C) Melted butter -- optional I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted. Prep: 25 min. + chilling|Bake: 15 min In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. 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 1 hour. Punch dough down. Shape into 20 balls. Roll each into a 8" rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. Bake at 375F until lightly browned, about 12 to 15 minutes. Brush with butter if desired. Remove to wire racks to cool. Cal 165, Fat 4g, Carb 28g, Sod 122mg, Fiber 1g, Pro 4g Review: nice rolls, needed longer than 15 mins to come to room temperature & needed to cook the full 15 minutes. Review: These were absolutely delicious. Making them the night before surely makes it a lot easier, when preparing a big meal. My family said they were fantastic!!! Review: Light and airy! These rolls are delicious! I didn't refrigerate (couldn't wait to try them) and they still turned out great! Review: This is the only roll recipe I use now. My 11 year old is able to make these by herself. They are great for Thanksgiving or Christmas because you make them the night before. We just make them into a ball shape and put them in a pan to bake. They do great that way. Source: "Originally published as Overnight Rolls in Country Woman Christmas 1997" S(Internet address): https://www.tasteofhome.com/recipes/overnight-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 4g Fat (23.0% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 111mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0417 --------------- MESSAGE bread-bakers.v119.n024.8 --------------- Date: Sat, 15 Jun 2019 18:13:17 -0700 From: Reggie Dwork Subject: Spiced Tea Bread with Fresh Plums * Exported from MasterCook * Bread, Spiced Tea Bread with Fresh Plums Recipe By :Kate McDermott Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white whole-wheat flour 3/4 cup oat flour 3/4 cup granulated sugar 2 1/2 teaspoons baking powder 1 teaspoon ground cardamom 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon salt 2 large eggs 3/4 cup low-fat milk 1/4 cup safflower oil -- or melted butter 1 teaspoon vanilla extract 1 1/2 cups diced ripe plums -- about 2 medium 2/3 cup almonds -- toasted and coarsely chopped 2 teaspoons turbinado sugar Make this quick bread for Sunday brunch, an afternoon snack or as an easy dessert recipe. It's 100% whole-grain, made with mild-tasting white whole-wheat flour and oat flour, which keeps it moist. Prep: 30 min Ready In: 2:40 Preheat oven to 350F. Generously coat a 9-by-5" nonstick loaf pan with cooking spray. Whisk whole-wheat and oat flours, granulated sugar, baking powder, cardamom, ginger, allspice and salt in a medium bowl. Whisk eggs, milk, oil (or butter) and vanilla in a large bowl until well combined. Add plums and almonds and stir to combine. Add the dry ingredients in four additions, mixing lightly to combine after each addition. Scrape into the prepared pan. Sprinkle with turbinado sugar. Bake the loaf until golden brown and a wooden skewer inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 10 minutes. Run a knife around the edges, then turn the loaf out onto a wire rack and place on its side. Let cool for 1 hour before cutting. To make ahead: Store at room temperature for up to 2 days or freeze for up to 1 month. Cal 256, Fat 11g, Carb 34g, Sod 261mg, Fiber3g, Pro 6g Source: "EatingWell Magazine, July/August 2019" S(Internet address): http://www.eatingwell.com/recipe/274161/spiced-tea-bread-with-fresh-plums/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 13g Fat (44.9% calories from fat); 6g Protein; 30g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 247mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0615 --------------- END bread-bakers.v119.n024 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved