Date: Fri, 31 Dec 2021 23:47:16 +0000 --------------- BEGIN bread-bakers.v121.n047 --------------- 01. Bread Machine Apple Raisin Bread (Reggie Dwork) 02. New Years Wishes (Reggie Dwork) 03. Salami and Scallion Biscuits (Reggie Dwork) 04. Bread Machine Toasted Millet And Rye Bread (Reggie Dwork) 05. English Saffron Bread (Reggie Dwork) 06. Bran N Molasses Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n047.1 --------------- Date: Fri, 31 Dec 2021 15:32:25 -0800 From: Reggie Dwork Subject: Bread Machine Apple Raisin Bread * Exported from MasterCook * Bread Machine Apple Raisin Bread Recipe By :Rob Wanless Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: -- (1 1/2 lb loaf): 4 cups all-purpose flour -- (3C) 2 1/2 Tablespoons brown sugar -- (2T) 2 teaspoons salt -- (1 1/2tsp) 1 1/4 cups water -- (1C) 3 tablespoons butter -- (2 1/4C) 2 teaspoons cinnamon -- (1 1/2tsp) 3/4 cup peeled chopped apples -- (1/2C) 2 1/2 teaspoons yeast -- (2tsp) Saute the apples in the butter in a frying pan. When they are fairly soft, add the cinnamon and sugar. Put the apples in a bowl and add the raisins; cool. Put all the other ingredients in the bread machine. Add the apples and raisins at the fruit beeper for 5 min before the end of the kneading. Bake the bread according to the machine's directions on the regular setting. You can spread a glaze on the bread while still warm. Source: "Easy Bread Machine Recipes Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 3g Fat (15.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 291mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Makes wonderful toast in the morning for part of breakfast. NOTES : 2016 - 0827 --------------- MESSAGE bread-bakers.v121.n047.2 --------------- Date: Fri, 31 Dec 2021 15:33:50 -0800 From: Reggie Dwork Subject: New Years Wishes Jeff & I wish all of you the very best of health, happiness, and bread baking in the coming year. Reggie --------------- MESSAGE bread-bakers.v121.n047.3 --------------- Date: Fri, 31 Dec 2021 15:35:57 -0800 From: Reggie Dwork Subject: Salami and Scallion Biscuits * Exported from MasterCook * Biscuits, Salami and Scallion Recipe By :MELISSA CLARK Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more for flouring surface 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon kosher salt 3 tablespoons unsalted butter -- cubed and chilled, plus softened butter for brushing 1/4 cup chopped salami -- Note 1 2 tablespoons chopped scallions 3/4 cup heavy cream -- more as needed These rich, savory biscuits are even better than the traditional ham and cheese variety. Bits of chopped salami and scallions are scattered throughout tender dough that's been enriched with heavy cream. Did we mention that they come together - start to finish - in about 45 minutes? They'll be gone in about five. Makes 8 to 10 biscuits Total Time: 45 min Note 1: Soppressata is an Italian dry salami. Preheat oven to 375F. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter, cut cold butter into dry ingredients. Add soppressata and scallions and combine gently. Add cream and mix, preferably with your hands, until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead for 3 to 5 turns, just until dough comes together. If dough is dry and crumbly, add more cream as needed. Gently pat dough into a 1" thick rectangle. Using a 2" biscuit cutter, cut out 6 to 8 biscuits. Press scraps together and cut out another 2 to 4 biscuits. Transfer biscuits to a baking sheet and brush generously with softened butter. Bake for 15 to 20 minutes, or until biscuits are lightly browned. Source: "Featured in: A Good Appetite; Bringing The Breadbasket Back To Thanksgiving." S(Internet Address): http://cooking.nytimes.com/recipes/803-salami-and-scallion-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 202 Calories; 11g Fat (51.0% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with your holiday meal or any time of the year. NOTES : 2016 - 0904 --------------- MESSAGE bread-bakers.v121.n047.4 --------------- Date: Fri, 31 Dec 2021 15:37:17 -0800 From: Reggie Dwork Subject: Bread Machine Toasted Millet And Rye Bread * Exported from MasterCook * Bread Machine Toasted Millet And Rye 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 lb: 1 1/2 cups water 1/2 cup rye flour 4 cups unbleached white bread flour 1/2 cup millet flakes 1 tablespoon packed light brown sugar 1 teaspoon salt 2 tablespoons butter 1 teaspoon rapid rise active dry yeast 1/2 cup millet seeds millet flour -- for dusting This dough for this delectable loaf is made in the bread machine, but it is shaped by hand before being baked in the oven. Makes 1 loaf Pour the water, into the bread pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle both types of the flours over, then add the millet flakes, ensuring that the water is completely covered. Add the sugar, salt and butter, placing them in separate corners. Make an indentation in the center of the flour (but not down as far as the liquid) and add the yeast. Set the bread machine to dough setting; use the basic raisin dough setting (if available). Press Start. Add the millet seeds when the machine beeps or during the last 5 min of kneading. Lightly flour a baking sheet. When the dough setting has finished, punch the dough down gently on a lightly floured surface. Shape the dough into a rectangle. Roll it up lengthwise, then shape it into a thick baton with square or slightly rounded ends. Place it on the prepared baking sheet, making sure that the seam is underneath. Cover it with lightly oiled plastic wrap and let rise in a warm place for 30-45 min, or until almost doubled in size. Remove the plastic wrap and dust the top of the loaf with the millet flour. Using a sharp knife, make slanting cuts in alternate directions (like V's) along the top of the loaf. Let it stand for about 10 min. Meanwhile, preheat the oven to 425F. Bake the loaf for 25-30 min, or until golden and hollow sounding. Turn out onto a wire rack to cool. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 3g Fat (11.9% calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 150mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0723 --------------- MESSAGE bread-bakers.v121.n047.5 --------------- Date: Fri, 31 Dec 2021 15:42:15 -0800 From: Reggie Dwork Subject: English Saffron Bread * Exported from MasterCook * Bread, English Saffron Recipe By :GODGIFU Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 1 cup butter 1 cup white sugar 2 teaspoons saffron 1/2 cup hot water 2 packages active dry yeast -- (.25 oz) 2 eggs 2 teaspoons salt 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 tablespoons grated lemon zest 6 cups all-purpose flour The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread Prep: 1 hr 30 min Cook: 1 hr Ready In: 2 hr 30 min Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14" long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350F (175C). Bake at 350F for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool. Source: "allrecipes.com" S(Internet Address): http://allrecipes.com/recipe/17097/english-saffron-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 14g Fat (34.7% calories from fat); 7g Protein; 53g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 432mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0410 --------------- MESSAGE bread-bakers.v121.n047.6 --------------- Date: Fri, 31 Dec 2021 15:44:58 -0800 From: Reggie Dwork Subject: Bran N Molasses Muffins * Exported from MasterCook * Muffins, Bran N Molasses Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Muffins/Rolls Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup All-Bran Original cereal -- OR 1 cup All-Bran Bran Buds cereal 1/2 cup milk 1/2 cup light molasses 1 egg 1/4 cup shortening 1/2 cup raisins -- or chopped dates Moist and flavorful, these gorgeous little raisin-studded muffins are a great lunchbox treat or afternoon snack. Enriched with All-Bran® cereal, they offer a healthy boost of fiber, vitamins and minerals. A lovely anytime treat. Prep: 20 min Total: 50 min Serving Size: 1 muffin (57g) Stir together flour, baking powder and salt. Set aside In large mixing bowl, combine ALL-BRAN cereal, milk and molasses. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Stir in raisins. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2" muffin-pan cups coated with cooking spray. Bake at 400F about 20 minutes or until golden brown. Serve warm. Source: "Kelloggs All-Bran Cereal" S(Internet Address): http://www.all-bran.com/recipes/bran-n-molasses-muffins-recipe.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 5g Fat (28.9% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 221mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1209 --------------- END bread-bakers.v121.n047 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved