Home Bread-Bakers v005.n016.3

Recipes from the lf archives

Tue, 19 Apr 1994 13:27:10 PDT
Here are some bread recipe that I found in the low fat archives. 2 
are made by hand (rosemary and hiking bread) 2 are for breadmakers 
(maple syrup and honey peasant) and 1 is made in the microwave 
(whole wheat). I have made a very similar peasant bread from another 
Donna Germain book and it was well liked. 


------ begin of rosemary-bread -- ascii -- complete ------
>Date:    Thu, 12 Aug 93 13:47:00 PDT
>From:    sally charette                       <ECZ5SCC@MVS.OAC.UCLA.EDU>

This is from Donna Dean's Low-Fat Baking column in today's _L.A. Times_.  
She's not reliably low-fat.  One recipe a couple of weeks ago sported 
"*only* eight tablespoons of butter."  Hmmm.

And I quote:
This rustic loaf of yeast bread is flavored with fresh rosemary.  It 
would also be delicious made with other fresh herbs such as oregano, 
basil, thyme, or tarragon.  Experiment to find your favorite flavor 
combinations.   (She brushes it with olive oil and sprinkles rock 
salt on top for flavor and texture.  It's up to you.)


1 1/2 teaspoons yeast
1 cup warm water (105-115 degrees)
1 teaspoon sugar (perhaps honey could be substituted)
3 cups flour
1/2 teaspoon salt
1/4 cup chopped fresh rosemary
1 tablespoon cornmeal
1 clove garlic, minced
1/8 teaspoon cracked black pepper
1/2 teaspoon rock salt

Sprinkle yeast over warm water in small bowl.  Stir until dissolved.  
Stir in sugar.  Stir in 1/2 cup of flour until smooth.  Let stand 
until mixture begins to bubble.
  Combine remaining flour and salt.  Stir in yeast mixture and 
rosemary.  Turn out onto lightly floured surface.  Knead until 
smooth and elastic, about 10 minutes.  Cover and let rise in 
lightly oiled bowl until doubled in size, about 1 hour.
  Punch dough down.  Roll to 9-inch circle on lightly floured 
surface.  Place on lightly oiled baking sheet sprinkled with cornmeal.
  Brush bread with oil mixed with garlic (optional).  Sprinkle 
over cracked pepper and crushed rock salt.  Using 2 fingers, poke 
holes at even intevals over the top of the bread.  Let stand about 
15 minutes.  Bake at 425 degrees, 15 to 20 minutes or until golden 
brown and loaf sounds hollow when tapped.   Remove to wire rack to 
cool slightly before serving.  Makes 8 servings. 
With the oil, that's 171 calories; 2,949 mg sodium (I'm definetely 
omitting *that*), 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 
5 grams protein; 0.22 grams fiber.
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------ begin of hiking-bread -- ascii -- complete ------
>Date:    Thu, 03 Mar 94 10:03:57 MST
>From:    seb1@bighorn.dr.att.com (Sharon Badian, AT&T - GBCS Labs, Denver)

Hiking Bread - makes 14 servings, 0.5 gms fat/serv, 3% CFF

1 cup all purpose flour
1 cup rye flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups nonfat yogurt
2 Tbl firmly packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned oats
1 cup raisins

Lightly spray a 9x5" loaf pan with Pam or use a non-stick loaf pan.

Combine flours, baking powder, baking soda and salt in a medium bowl.

In a large bowl, beat yogurt, brown sugar and molasses until smooth.
Add oats and mix well. Add flour and raisins to combine. The batter
(more like dough) is very dry and it takes a little work to mix in
all the flour.

Put in loaf pan and let rest for 20 minutes.

Bake for 45-55 minutes in a 350 degree oven until lightly browned and
edges have begun to pull away from the sides of the pan.
------ end of hiking-bread -- ascii -- complete ------

------ begin of honey-peasant-bread -- ascii -- complete ------
>Date:    Wed, 26 May 93 03:16:26 EDT
>From:    KEVWIL@delphi.com
---------- Recipe via Meal-Master (tm) v7.04

      Title: Honey Peasant Bread: DG #4
 Categories: Breadmaker
   Servings:  1

           Posted by Gaye Levy DTXT63A
  1 1/2 c  Water
  1 1/2 t  Honey
    1/3 t  Salt
           Vital Gluten see below **
      3 c  Whole wheat flour
  1 1/2 t  Yeast

  From The Breadmachine Cookbook IV, Donna German. Medium Loaf. Use 
1 1/2 TBL to 3 TBL Vital Gluten (optional).

------ end of honey-peasant-bread -- ascii -- complete ------

------ begin of maple-bread -- ascii -- complete ------
>Date:    Thu, 09 Sep 93 13:58:52 EDT
>From:    gosselin@tartan.com


i have a hitachi <mumble>.  it needs 1/2 tsp more yeast than some
other makers.

btw, if you make a lot of bread you should consider buying a 
restaurant pack of yeast.  my red-star yeast cost about $3 
for 2 or 3 pounds.  this is a heckuvalot cheaper than those 
little envelopes. 

1 cup 3 Tbs water
2 Tbs maple syrup
2 Cups unbleached white flour (I use Robin Hood)
1 Cup whole wheat flour (I use Robin Hood)
1/2 Tbs salt
1 Tbs yeast

Process in bread machine.
------ end of maple-bread -- ascii -- complete ------

------ begin of microwave-ww-bread -- ascii -- complete ------
>Date:    Sun, 27 Jun 93 07:51:41 CDT
>From:    "Jim Gregory" <freshair@iastate.edu>

Here's an easy way you can make WW bread in less than an hour.  
I got the idea reading the directions for my new microwave oven 
(the directions described how to make bread rise faster; I 
thought why not bake it, too? :-) ):


6 cups whole wheat bread flour
1 1/4-1 1/2 cups warm water
1 tablespoon blackstrap molasses
1 tablespoon honey

1/2 cup warm water
1/4 teaspoon honey
2 teaspoons yeast

Mix the last three ingredients in a measuring cup, let sit for a
couple minutes, then pour into the flour.  Put the honey and molasses
into the same cup, add 1 cup water, stir it to dissolve, then pour it
into the flour.

Mix the dough, adding the remaining 1/4-1/2 cup of water as necessary
to get all the flour into the dough.  When the dough is ready to start
kneeding, put 3 cups of water in a large glass jar or bowl, and put in
the microwave for 6-8 minutes on HIGH until it begins to boil.  (The
water, according to my microwave book, acts as a heat absorber and
moderator.  I never tried making bread without it, so it may or may
not be necessary.)  While the water is heating, kneed the dough.  (I
use an extra-large stainless steel mixing bowl to make bread, so I
just kneed the dough in the same bowl I used to mix it.  Makes clean
up a snap.)  Kneed for about 8 minutes, or until the water is boiling.

**Very** lightly grease two 6-cup microwave bowls with vegetable oil.
Cut the dough into two pieces, form these pieces into balls by turning
the sides down and under, "twist" the bottom of the balls closed, and
put the two balls into the two bowls, twist side down.  Put the bowls
of dough into your microwave along with the jar of boiled water and
microwave on the low power setting (i.e., "1" or "10") for 20-25
minutes to let the dough rise.  The dough will approximately double in
size.  Don't "punch it down" or kneed it a second time--just microwave
on HIGH for 10 minutes to "bake" it.  (I do this all at one time by
programming my microwave to cook at "10" for 18 minutes, then "HIGH"
for 10 minutes.)  After "baking", remove the bread by simply turning
the bowls upside down and shaking out the bread.  You'll have two
small round loaves when done.

The final product:  The crust of the bread will be softer than a
traditionally-baked loaf, since the microwave doesn't dry it out and
brown it like a traditional oven.  Also, the surface of the loaf will
be lighter (the whole wheat flour and molasses give the bread a nice
light brown appearance).  The inside of the bread of the loaf will be
nice and moist, with a good crumb structure.  (I'm munching on some
right now that I just pulled out of the microwave :-) ).  The bottom
of the loaves tend to be a little bit soggy, but not bad at all.

You may have to adjust cooking times to fit the size and power of your
microwave.  Mine is a 600 W, 0.8 cu. ft. Magic Chef.
------ end of microwave-ww-bread -- ascii -- complete ------