Date: Sun, 28 Mar 2021 02:04:25 +0000 --------------- BEGIN bread-bakers.v121.n011 --------------- 01. Starbuck's Petite Vanilla Scones (Reggie Dwork) 02. Slow Cooker Cinnamon Oatmeal (Reggie Dwork) 03. Buttermilk Drop Biscuits (Reggie Dwork) 04. Cassava Flatbread (Reggie Dwork) 05. Blueberry-Lemon Ricotta Pound Cake (Reggie Dwork) 06. Tangerine Muffins (Reggie Dwork) 07. Mexican Street Corn Drop Biscuits (Reggie Dwork) 08. Bread Machine Light Oat Bread (Reggie Dwork) 09. Amish Potato Bread (Reggie Dwork) 10. Overnight Waffles (Reggie Dwork) 11. Moroccan Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n011.1 --------------- Date: Fri, 05 Mar 2021 15:57:28 -0800 From: Reggie Dwork Subject: Starbuck's Petite Vanilla Scones * Exported from MasterCook * Scones, Starbuck's Petite Vanilla Recipe By :Stephanie Manley Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Desserts Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cake flour -- whisked to aerate, or 6 oz by weight 2 1/2 tablespoons granulated sugar 2 teaspoons baking powder 3/8 teaspoon fine sea salt 1 ounce cream cheese -- 2 tablespoons 5 ounces heavy cream -- 1/2 cup plus 2 tablespoons 1 teaspoon vanilla extract Glaze: 2 cups powdered sugar -- whisked, spooned and leveled 1/8 teaspoon fine sea salt 3 tablespoons milk 1 teaspoon vanilla extract Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Scones: Set a rack in the center of the oven and preheat to 425F. Whisk the flour, baking powder and salt together in a medium bowl. Add the cream cheese and work it in with your fingertips really well until there are no little "pebbles" of cream cheese visible. The flour should seem very slightly mealy but not gummy. Whisk together the heavy cream and vanilla. Make a well in the center of the flour mixture and pour in the cream. Stir gently to combine (I use a knife to avoid getting too crazy with mixing). When the dough has mostly come together (there may be a bit of loose flour in the bowl), scrape the dough out onto a floured surface and knead 2-3 times until the dough is fairly smooth. Form the dough into a rectangle 6" x 5" and about 3/4" high. I use a bench knife to help me get a nice, rectangular shape. Cut the dough in half the long way and then cross-ways into thirds for a total of six small rectangles. Cut each rectangle into 2 small triangles and arrange on a parchment-lined baking sheet so they aren't touching. Bake for 13 to 15 minutes or until lightly golden brown. Remove to a wire rack to cool completely. Glaze. Let the glaze set up for a couple of hours before serving. Reheat to just warm in the toaster oven or for a few seconds in the microwave. Glaze: Whisk together the powdered sugar, salt, milk and vanilla until you have a thick but pourable glaze. Place the scones on a cooling rack set over a cookie sheet or parchment to catch drips. Spoon a generous amount of glaze over each scone to completely cover the tops. Allow the glaze to set up for 15 minutes. Then, rewhisk the remaining glaze and repeat the glazing process. Let the glaze set up for at least two hours. Cal 197, Fat 5g, Carb 34g, Sod 111mg, Pro 2g Source: "CopyKatRecipes" S(Internet address): https://copykat.com/starbucks-petite-vanilla-scones-copycat-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 5g Fat (25.6% calories from fat); 2g Protein; 34g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0418 --------------- MESSAGE bread-bakers.v121.n011.2 --------------- Date: Thu, 11 Mar 2021 16:19:46 -0800 From: Reggie Dwork Subject: Slow Cooker Cinnamon Oatmeal * Exported from MasterCook * Slow Cooker Cinnamon Oatmeal Recipe By : Joanne Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Fruit Grains Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c oats -- steel cut 2 apples -- grated, peeled & cored 3 tbsp brown sugar 2 tsp cinnamon 1/2 c apple juice 1 tsp lemon juice 3 c milk 1/2 c cream 2 tsp vanilla What says fall more than cinnamon and apples? Well,.. slow cooker recipes with apples and cinnamon says fall... or.. even better, slow cooker apple cinnamon oatmeal pretty much epitomize everything that is fall. PREP: 5 minutes COOK: 2:30 TOTAL: 2:35 (Grate the apples and pour over the lemon juice to prevent as much browning as possible.) Pour the steel cut oats into a parchment lined slow cooker bowl insert Add the rest of the ingredients and mix well cook on high for 2 - 2.5 hours, or low for 4. Keep an eye on it as it cooks, as some slow cookers cook faster (and slower) than others. When the oatmeal is cooked, spoon into bowls and drizzle with cream or milk. Serve with buttered toast. Enjoy! S(Internet address): https://thesaltypot.com/slow-cooker-apple-cinnamon-oatmeal/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 427 Calories; 17g Fat (34.3% calories from fat); 14g Protein; 58g Carbohydrate; 7g Dietary Fiber; 51mg Cholesterol; 105mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0311 --------------- MESSAGE bread-bakers.v121.n011.3 --------------- Date: Thu, 11 Mar 2021 16:21:28 -0800 From: Reggie Dwork Subject: Buttermilk Drop Biscuits * Exported from MasterCook * Biscuits, Buttermilk Drop Recipe By : Marian Cooper Cairns Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 ounces Parmesan cheese -- Note: 1/4 cup fresh chives -- sliced, plus more for garnish 1 tablespoon baking powder 1 teaspoon black pepper 3/4 teaspoon kosher salt 3/4 teaspoon garlic powder 3/4 teaspoon baking soda 1 3/4 cups buttermilk -- whole 3 tablespoons mustard -- whole-grain 3/4 cup unsalted butter -- frozen, plus melted butter for serving Chive and mustard bring surprising, slightly-spiced flavor to these moist biscuits. Just drop tablespoons of dough onto the sheet pan and bake - it's really that easy. Note: grated on smallest holes of a box grater (about 1/2C) Active: 15 mins Total: 35 mins Preheat oven to 475F. Stir together flour, cheese, chives, baking powder, pepper, salt, garlic powder, and baking soda in a large bowl. Whisk together buttermilk and mustard in a small bowl. Grate frozen butter into flour mixture using the large holes of a box grater; stir until well coated. Add buttermilk mixture; stir until just combined. Drop batter in 2 1/2- to 3-tablespoonful rounds onto 2 baking sheets lined with parchment paper, leaving 3" between rounds. Bake in preheated oven until biscuits are golden brown, 14 to 18 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Brush biscuits with melted butter; garnish with sliced chives. Serve warm. S(Internet address): https://www.southernliving.com/recipes/buttermilk-drop-biscuits-chive-mustard - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 7g Fat (48.1% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1219 --------------- MESSAGE bread-bakers.v121.n011.4 --------------- Date: Thu, 11 Mar 2021 16:27:26 -0800 From: Reggie Dwork Subject: Cassava Flatbread * Exported from MasterCook * Flatbread, Cassava Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cassava Flour 1/2 tsp Cream of Tartar 1/4 tsp Baking Soda 1/4 tsp Salt 2 Tbsp solid Coconut Oil 1/2 cup Warm Water -- to 3/4C This delicious, gluten free Cassava Flatbread is easy to make--and even easier to eat! Top with grilled veggies or enjoy plain. PREP: 15 minutes COOK: 10 minutes Whisk together all dry ingredients in a large mixing bowl. Add fat and rub into the flour with your hands until crumbly and the texture of cornmeal. Add warm water and thoroughly mix with a spoon until the dough feels well hydrated. Let sit for 10 minutes while the flour hydrates and absorbs the liquid. The dough should be firm and springy; add more water and let sit again if necessary. Meanwhile, preheat a skillet over medium heat. Portion and roll dough into balls, about 2 tablespoons for small flatbread or 1/4 cup for large. Use a tortilla press lined with waxed or parchment paper to form flatbread, or roll flatbread between two pieces of waxed or parchment paper to desired thickness. Place flatbread in the hot skillet one at a time and cook until lightly browned, about 2 to 3 minutes on each side. Use immediately or, once cooled, wrap securely in plastic to store. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/cassava-flatbread Yield: "6 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 5g Fat (37.0% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 Fat. NOTES : 2018 - 1029 --------------- MESSAGE bread-bakers.v121.n011.5 --------------- Date: Sun, 14 Mar 2021 18:38:24 -0700 From: Reggie Dwork Subject: Blueberry-Lemon Ricotta Pound Cake * Exported from MasterCook * Cake, Blueberry-Lemon Ricotta Pound Recipe By : Stacy Fraser Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cake Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar -- granulated 5 tablespoons unsalted butter -- at room temp 3 large eggs -- at room temp, (see Tip) 3/4 cup ricotta cheese -- part-skim 2 tablespoons lemon zest 2 tablespoons lemon juice -- divided, plus 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 1/2 cupswhole-wheat flour -- white 2 teaspoons baking powder 1/2 teaspoon salt 2 cups fresh blueberries 2 tablespoons confectioners' sugar -- packed This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon. Total: 4 hrs Serving Size: One 1" Thick Slice Preheat oven to 350F. Coat a 9-by-5" loaf pan with cooking spray and line the bottom with parchment paper. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined. Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan. Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely. Clean the bowl, add confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake. Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving. Room-temperature eggs make cakes fluffier. Here's a quick trick--place them (in the shell) in a bowl of lukewarm water for about 5 minutes. Cal 303, Fat 11g, Carb 45g, Sod 319mg, Fiber 3g, Pro 8g Review: yuuum! absolutely delicious! I can't stop eating it! Pros: easy to make Cons: none Review: This recipe came out great! Very easy to make and it was delicious! I followed the recipe with the exception of using the eggs at room temperature. That is a trick I will have to try next time. Review: Used a cake pan & baked for only 40 minutes instead of what this called for and still turned out perfect. Only complaint is that when I tried to take it out of the pan it fell apart. I recommend leaving it in the pan/dish to cool before cutting/moving. Turned out really tasty though. I did follow the tip to bring eggs to room temperature and the cake is very fluffy and pleasant so I think it worked. Review: Great recipe, the only thing I changed was I replaced the ricotta cheese with non-fat plain Greek yogurt, came out perfect, everyone loved it, will make again. Review: Easy and Delicious is reminds me of something I would pay 5 a slice for at Star Bucks. It is rich with Lemon flavor moist from the Ricotta Cheese and lots a Blueberries in every bite. It is one of the best loaf pan cakes I have ever made! I didn't even bother making the glaze. It's so good it doesn't need it! BTW I did not use wheat flour I used white. I don't know how healthy it is but it sure does taste great! Review: Great taste and texture! This cake turned out great and is very tasty! It's like something you would get in a coffee shop. Pros: easy to make one bowl cleanup no fancy ingredients Review: Very good! I did one thing that might help with those who had the wet blue cake problem lol. I always dredge my berries in flour before adding them to my batter. Especially if they are really juicy. I do the same with frozen berries too. en fold them in gently. e little bit of extra flour takes care of the extra moisture from the berries. I also make a similar cake with sour cream instead of ricotta cheese. Review: This was a huge hit. Based on comments here (thank you!) I made a few modifications. I used 1 1/2 cups of blueberries and coated them with flour first. I used 1T of lemon zest instead of 2. I used the flour I already had in the house (white unbleached organic). Everything had the perfect amount of sweet and tart and the blueberries were perfect. Review: This is a fabulously quick recipe and utterly delicious cake! Also lovely with orange zest/juice in place of the lemon and 1cup dark chocolate chips instead of the blueberries. Without glaze this comes to about 205kcal/slice (12 slices per loaf). Review: I used white flour full fat ricotta & added 1 cup of shredded zucchini. It was very good but a bit dense. Next time I would double the glaze/add extra lemon. Review: I would give the recipe and instructions a 3.5 out 5. First I put aluminum foil loosely over the top to stop the browning. I was concerned it was on the verge of being over cooked on top. I agree with the other comments that the 2 cups of blueberries was to much and made the bread to wet and hard to set. I would cut back to 1.75 cups of blueberries next time and if still to wet drop down to 1.5 cups of blueberries. I rinsed my blueberries dried with a paper towel and coated with flour prior to adding them to the mix. I used regular white baking flour and greased my non-stick bread pan with Crisco. Did not use any parchment paper and had no difficulty getting the bread out of the pan after it cooled. I loved that the bread was mildly sweet. I used a bit extra fresh lemon juice and lemon zest and still would have liked more lemon flavor. However because I made it late at night and found myself without any powdered sugar to make the icing my plan was to make a lemon sugar syrup to put on the bread in the morning; but I could not wait to taste it. If I had put a lemon topping of the syrup or powdered sugar it may have given it the stronger lemon flavor. Review: I thought the cake was delicious i did not have the blue cake issue at all...I am going to try this recipe as muffins next time. Thank you. Review: So delicious! Moist and plenty of blueberries. I went slightly less on the lemon zest but wish that I hadn't. Very good regardless! Thanks for a real winner! Review: First time I made it as the recipe said and was awesome! Second time I only had half amount of blueberries available so I added a banana with the blueberries. Awesome! Super moist and very tasty! Review: Easy to make and yummy. I think 2 c of blueberries is just right, less would seem skimpy. (I think you need to make sure you measure your pan to be sure it's a 9 x 5 loaf size to avoid baking issues.) I should have added a few more minutes to the baking time only because I used frozen blueberries. I used no-fat ricotta and reduced the sugar to just 1/2 c and it was definitely sweet enough to me. I think people accustomed to sweets would like the recommended 3/4 c, but any more than that would be cloying. I also used whole-wheat pastry flour. This is a recipe I'll make to serve with tea when I have company. Review: I made this recipe exactly as written, except my ricotta cheese was whole milk, and it was delicious!! I loved the flavor and it was perfectly moist - my husband and 3 kids all liked it - which is a rare thing in our house! Review: Agree with others' suggestions to coat blueberries in flour, and reduce the amount of sugar (used 1/4 cup and did not taste any sweetness, will try 1/3 cup next time). Two cups of blueberries may seem like a lot but those are the best part! Buy a good quality ricotta - avoid one containing gums (used as stabilizers) as this made the loaf a bit rubbery in texture. Otherwise can't wait to try the recipe again. Review: I find it hard to believe that no one thought there were too many blueberries in this recipe. I will be putting only one cup in next time - if I even make it again. Review: This turned out great! I even forgot the vanilla but it was still rich and delicious. I had no problem with the blueberries just gently fold them in or dust them in flour. I started to do this step but I didn't (feeling lazy) and it turned out great. Nice definition between cake and berries. Very easy cake. Review: I made this tonight after work. It was easy and turned out perfectly. I used fresh blueberries and used regular white flour and whole milk ricotta. It s a gorgeous rustic cake. I used a big enough sheet of parchment paper that I could use it to pick the cake up out of the pan after the 20 min cooking time. I cook and bake a LOT and am definitely adding this to my recipe box???? Review: Have made this multiple times over the past few months - the first following the recipe, then making various tweaks - and it never disappoints. The best version included: full-fat ricotta (as fresh as you can get it); zest of an entire lemon (3tbls+); juice from entire lemon (3tbls+); regular flour (haven't found white whole wheat); and using a kitchenaid rather than a hand blender. Twist: try a slice on the griddle if you're having a big Sunday breakfast/brunch. It's fantastic. Source: "EatingWell Magazine, May/June 2016" S(Internet address): https://www.eatingwell.com/recipe/251419/blueberry-lemon-ricotta-pound-cake/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 12g Fat (34.4% calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0314 --------------- MESSAGE bread-bakers.v121.n011.6 --------------- Date: Thu, 18 Mar 2021 19:07:41 -0700 From: Reggie Dwork Subject: Tangerine Muffins Great for a summery taste. * Exported from MasterCook * Muffins, Tangerine Recipe By : LizCl Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 8 oz vanilla yogurt 1 egg -- lightly beaten 1/4 cup butter -- melted 2 tablespoons milk 1 cup tangerine -- diced peeled 1 tablespoon tangerine peel -- grated, Note: do not get the pith (white part) A very different and delicious muffin. In a bowl, combine first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and peel. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack. Review: I was looking for a way to use up a bunch of tangerines, when I came across this recipe in a magazine. Very different for sure, but very good. These muffins are so fresh tasting. They make me think of summer. S(Internet address): https://www.food.com/recipe/tangerine-muffins-316164 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 5g Fat (27.4% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 331mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0318 --------------- MESSAGE bread-bakers.v121.n011.7 --------------- Date: Thu, 18 Mar 2021 19:11:23 -0700 From: Reggie Dwork Subject: Mexican Street Corn Drop Biscuits * Exported from MasterCook * Biscuits, Mexican Street Corn Drop Recipe By : Kay Chun Serving Size : 36 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon kosher salt 1 stick cold unsalted butter -- cubed, plus 2 tablespoons cold unsalted butter -- cubed 2 cups grated Cotija cheese -- (7 ox) 2 cups corn kernels 1/2 cup chopped cilantro 1 teaspoon finely grated lime zest 1 1/4 cups heavy cream In a nod to the corn sold on street corners in Mexico, Kay Chun makes these chunky biscuits with corn, cheese, cilantro and lime. Active: 25 MIN Total: 1:25 Preheat the oven to 350F. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1" apart. Refrigerate for 30 minutes. Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving. Make Ahead: The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving. Review: made these and they are delicious! You can definitely sub the cheese with another. S(Internet address): https://www.foodandwine.com/recipes/mexican-street-corn-drop-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 6g Fat (58.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0204 --------------- MESSAGE bread-bakers.v121.n011.8 --------------- Date: Thu, 18 Mar 2021 19:12:37 -0700 From: Reggie Dwork Subject: Bread Machine Light Oat Bread * Exported from MasterCook * Bread Machine Light Oat Bread Recipe By : Steve Nubie Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons margarine 1/2 teaspoon salt 3 cups all-purpose flour 1/2 cup rolled oats 2 tablespoons brown sugar 2 teaspoons active dry yeast This next recipe invites you to explore the addition of oats and some of the nuances of baking with all-purpose flour as opposed to bread flour. Here again, a critical success factor is the amount of yeast and salt. This recipe reduces the salt amount and increases the yeast to ensure a good "rise" given the fact that all-purpose flour has less gluten than bread flour. You could also substitute 2 tablespoons of softened butter for the margarine if you like. makes 1 -1/2 pound loaf Add ingredients to bread machine pan in order recommended by ingredient list or your manufacturer. Use "regular/light" setting. S(Internet address): https://www.breadmakermachines.com/new-and-trending-bread-machine-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (14.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0111 --------------- MESSAGE bread-bakers.v121.n011.9 --------------- Date: Thu, 18 Mar 2021 19:14:53 -0700 From: Reggie Dwork Subject: Amish Potato Bread * Exported from MasterCook * Bread, Amish Potato Recipe By : Sue Violette Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp active dry yeast -- (1/4 oz) 1/4 cup warm water -- (110 to 115F) 1 3/4 cups warm nonfat milk -- (110 to 115F) 1/3 cup butter -- softened 1/4 cup mashed potatoes -- without added milk & butter 3 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 cups whole wheat flour 3 1/2 cups all-purpose flour -- (to 4C) A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it. Prep: 30 min. + rising Bake: 40 min. + cooling In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5" loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. Bake at 350F for 40 to 45 minutes or until golden brown. Remove from pan to wire rack to cool. Cal 193, Fat 4g, Carb 33g, Sod 276mg, Fiber 2g, Pro 6g Review: This bread is soft and very tasty. I baked as dinner rolls instead of loaf. S(Internet address): https://www.tasteofhome.com/recipes/amish-potato-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 4g Fat (20.5% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 262mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0428 --------------- MESSAGE bread-bakers.v121.n011.10 --------------- Date: Thu, 18 Mar 2021 19:19:05 -0700 From: Reggie Dwork Subject: Overnight Waffles * Exported from MasterCook * Waffles, Overnight Recipe By : MARK BITTMAN Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon sugar 2 teaspoons instant yeast 1/2 teaspoon salt 1 1/2 cups milk -- lukewarm 1 stick butter -- melted and cooled 1/2 teaspoon vanilla extract -- (optional) Neutral oil -- like grapeseed or corn 2 eggs -- separated Yeast-raised waffles require planning ahead, but they're absolutely as easy to make as their last-minute counterparts. The time spent resting enhances the irresistible flavor and makes the texture fluffy but chewy. Total Time: 8 hours or more, largely unattended The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.) When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350F oven for 8 to 10 minutes. Whole Grain Overnight Waffles:Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours. Text excerpted from How to Bake Everything - 2016 by Mark Bittman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Source: "HOW TO BAKE EVERYTHING, 2016" S(Internet Address): https://www.epicurious.com/recipes/food/views/overnight-waffles Yield: "4 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 543 Calories; 29g Fat (48.5% calories from fat); 14g Protein; 56g Carbohydrate; 2g Dietary Fiber; 181mg Cholesterol; 583mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with butter and syrup for a traditional breakfast or use them as a "bread" to serve with virtually any meal — they're that good. NOTES : 2017 - 1226 --------------- MESSAGE bread-bakers.v121.n011.11 --------------- Date: Thu, 18 Mar 2021 19:28:17 -0700 From: Reggie Dwork Subject: Moroccan Bread * Exported from MasterCook * Bread, Moroccan Recipe By : Analida Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour 1 1/2 cups water -- lukewarm 3/4 Tbsp. active dry yeast 3/4 Tbsp. olive oil -- for brushing 1 1/2 tsp salt -- Kosher Nothing is more comforting than the smell and taste of warm bread. This Moroccan country bread is plain, rustic, and simply delicious. The best thing is that you can have fresh, rustic bread in about 2 hours. Also known by its Arabic name Khobz Maghrebi Note: I recommend using a stand up mixture for this recipe. Prep: 10 minutes Cook: 30 minutes Total: 40 minutes Preheat oven to 350F In a large bowl mix water and yeast and stir until dissolved. Add salt. Add 1 cup of flour at a time and mix until dough forms a ball. Turn ball on a floured surface and shape the dough into a 10" log. Cut 3 equal portions. Shape each portion into a ball.and place on a floured board. Cover and let rise for about 1 hour. Brush each ball with olive oil and bake for 30 minutes on bottom rack. S(Internet address): https://ethnicspoon.com/moroccan-country-bread/#wprm-recipe-container-7973 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 1g Fat (6.4% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2020 - 1226 --------------- END bread-bakers.v121.n011 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved