The original page can be found on-line at http://www.pioneerthinking.com/aicr_grainbread.html
Whole-Wheat Bread with Herbs - Makes one 9-inch loaf, approx. 14 slices.
* Canola oil spray
* 3 1/2 cup whole wheat flour, preferably stone-ground
* 1/2 cup unbleached bread flour
* 2 tsp. salt
* 1 Tbsp. unsulphured molasses
* 2 cup lukewarm water (100-115 º F.)
* 2 packages dry active yeast
* 3/4 cup chopped walnuts (optional)
* 1 Tbsp. dried basil
* 1 tsp. dried oregano
* 2 tsp. dried thyme
Lightly spray 9 x 5x 3 inch bread pan. Set pan aside. Set a rack in the center of oven.
In large bowl, combine whole wheat and bread flour with salt. Set bowl in warm oven - if a gas stove, use only the warmth of the pilot light. If an electric oven, use lowest possible setting to warm the flour and bowl.
In small bowl, mix molasses into 1/2 cup of the water. Sprinkle yeast over liquid. Set aside until yeast is dissolved and foamy, about 10 minutes.
Remove warmed bowl of flour from oven. Preheat oven to 450 º F.
Stir in walnuts, basil, oregano, and thyme into warm flour. Pour yeast mixture and remaining 1 1/2 cups water into flour. Using wooden spoon, mix until sticky dough forms. Mixture will seem dry at first, but gets wetter as you stir. It will partially pull away from sides of bowl but remain sticky and too soft to knead. Turn dough into prepared pan. Cover pan with a dish towel. Set it in a warm, draft-free place until dough doubles in volume, 10-15 minutes, and is slightly below edge of pan.
Bake 10 minutes. Reduce heat to 425 º F. Bake 20 minutes, until loaf sounds hollow when tapped in center of the top and bottom. Crust will be dark brown and hard. If the loaf is very dark but still moist in center, turn off oven. Remove bread from pan, and let it sit in oven for 5 minutes. Cool bread on a rack. Cool it completely before slicing.
Per serving: 119 calories, <1 g. total fat (<1 g. saturated fat), 26 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 334 mg. sodium.
http://www.pioneerthinking.com/cgi-bin/cookbook.cgi?display:959008273-21383.txt
Creole Tomato Bread
Submit Contents Recipes
oil - 3 Tsp
egg - 1 each
flour - 1 Pint + 3/4 Cup
yeast - 1 PKG
paprika - 1 Tsp
molasses - 2 Tsp
wheat germ - 1 Oz
baking soda - 1/8 Tsp
garlic salt - 1-1/4 Tsp
tomato soup - 1/2 CAN
celery - 2 Oz
chili powder - 1 Tsp
tomato juice - 5 Oz + 2 Tsp
mushroom - 4 Oz
cayenne pepper - 1/8 Tsp
pimientos - 1 Oz
dried onion flakes - 3 Tsp
red bell pepper - 2 Oz
Dissolve 1 PKG yeast in 2/3 CUP warm tomato juice; set aside.
In a bowl, combine 2-3/4 CUPS flour, 2 TBL wheat germ, 1-1/4 TSP garlic salt, 1 TSP chili powder, 1 TSP paprika, 1/8 TSP baking soda, 1/8 TSP cayenne pepper, 1/4 CUP finely chopped celery, 1/4 CUP finely chopped red bell pepper, 2 TBL chopped pimientos, 1 TBL dried onion flakes, 1/2 CAN tomato soup (undiluted), 1 egg, 1 TBL oil, and 2 TSP molasses.
Add the yeast mixture and knead until smooth and satiny, about 10 minutes.
Knead in 1/2 CUP sliced mushrooms. Allow to rise, covered, in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
Bake at 350 for 20 to 30 minutes, or until golden brown.
Serves 1
The original page can be found on-line at http://www.pioneerthinking.com/aicr_zucbread.html
Zucchini Bread - Makes 12 servings.
Non-stick cooking spray
1 1/4 cups whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup sugar
2 large eggs, beaten
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 tsp. vanilla
2 cups grated zucchini, squeezed of excess moisture
1/4 cup ground walnuts
Preheat oven to 350 degrees. Spray a 9-inch loaf pan with non stick cooking spray and set aside.
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, sugar and salt. In a separate bowl, whisk the eggs, oil, applesauce, vanilla, zucchini and walnuts together. Pour over the dry ingredients and stir to combine completely.
Scrape the batter into the prepared loaf pan. Bake for 1 hour or until golden and done when tested with a toothpick. Cool in the pan for 15 minutes before turning out onto a rack to continue cooling.
Per serving: 177 calories, 9 g. total fat (1 g. saturated fat), 23 g. carbohydrate, 3 g. protein, less than 2 g. dietary fiber, 254 mg. sodium.
The original page can be found on-line at http://www.pioneerthinking.com/aicr_gf_walnutfig.html
Walnut and Fig Zucchini Bread - Makes 12 servings.
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1/4 cup plain low fat yogurt, divided
* 2/3 cup dried figs, coarsely chopped
* 1/2 cup walnuts, coarsely chopped
* Nonstick cooking spray
* 1 cup sugar
* 1/2 cup orange juice
* 2 cups zucchini, grated
* 1 1/2 cups whole-wheat flour
* 1 1/2 cup all-purpose flour
* 1/2 tsp. cinnamon
* 1/8 tsp ground cloves
Preheat oven to 350 degrees.
Coat 9x5-inch loaf pan with cooking spray. Set aside. Combine sugar and orange juice. Stir in zucchini. Set aside.
Combine flours, cinnamon, cloves, baking powder, baking soda and salt in medium mixing bowl.
Stir half of flour mixture into zucchini mixture and stir in half of yogurt. Repeat with remaining flour and yogurt. Stir until blended. Fold in figs and walnuts. Pour batter into prepared pan.
Bake 1 hour to 1 hour 15 minutes or until wooden toothpick inserted in center of loaf comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely on wire rack. For maximum flavor, wrap bread in plastic and store overnight before serving.
Per serving: 210 calories, 3.5 g total fat (0 g saturated fat), 44 g carbohydrate, 5 g protein, 4 g dietary fiber, 55 mg sodium.
The original page can be found on-line at http://www.pioneerthinking.com/aicr_cranberrybread.html
Cranberry Sweet Potato Bread - Makes 16 servings.
Canola oil spray
2 large eggs
3/4 cup light brown sugar, firmly packed
1/3 cup canola oil
1 cup mashed sweet potatoes, fresh baked or canned without syrup
1 tsp. vanilla extract
1/2 tsp. orange extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice or mace (optional)
1/4 tsp. salt
1 tsp. baking soda
1 cup chopped dried unsweetened cranberries
Preheat oven to 350 degrees. Lightly coat a standard loaf pan (8x4 or 9x5-inch) with canola spray and set aside.
In a medium bowl, whisk eggs, sugar, oil, sweet potatoes and extracts until well combined.
In a large bowl, sift together flour, spices, salt and baking soda. Make a well in the center of the dry mixture and add the wet sweet potato mixture. Mix until just moistened; do not over-mix or beat batter until smooth. Gently stir in cranberries.
Bake 50 to 60 minutes, or until tester comes out clean. Remove bread from oven and allow to cool 10 minutes on rack. Remove from pan and set back on rack to completely cool. Seal bread tightly in plastic wrap, then foil. Tightly wrapped in both, it can be refrigerated up to one week or frozen up to one month.
Per serving: 160 calories, 5 g total fat (<1 g saturated fat), 26 g carbohydrate, 2 g protein, 1 g dietary fiber, 130 mg sodium.
The original page can be found on-line at http://www.pioneerthinking.com/ak_oldfashbread.html
Old Fashioned Bread
This is a bread for bread lovers, it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago.
It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.
4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water
In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water. Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.
Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.
In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.
When it is cool enough to cut “enjoy it”.
The Author:
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
The original page can be found on-line at http://www.pioneerthinking.com/aicr_buttermilkbread.html
Quick Buttermilk Bread - Makes one loaf of about 12 slices.
* Canola oil spray
* 1 cup whole wheat flour, sifted
* 1/2 cup all-purpose flour, sifted
* 1/2 cup cornmeal
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 Tbsp. finely minced fresh oregano, basil or thyme leaves
* 1 1/4 cups fat-free buttermilk
* 1 egg, slightly beaten
* 2 Tbsp. honey
* 2 Tbsp. canola oil
* 1 Tbsp. sesame seeds
Preheat oven to 350 degrees. Lightly spray the interior of an 8-x4-inch loaf pan with the oil spray.
In a bowl, combine all the dry ingredients and fresh herbs, but save the sesame seeds for later.
In a separate bowl, combine buttermilk, egg, honey and oil. Stir into flour mixture just until blended. Spoon batter into the baking pan. Sprinkle sesame seeds over the top.
Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool slightly on a rack. Turn out the bread and cool completely on a wire rack. Serve immediately or store wrapped in plastic wrap or foil.
Per slice: 129 calories, 3 g. total fat (<1 g. saturated fat), 21 g. carbohydrate, 4 g. protein, 2 g. dietary fiber, 250 mg. sodium.
For Breadmaking machines:
The original page can be found on-line at http://www.pioneerthinking.com/lb_breadmaker.html
Basic White Bread
1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast
Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.
Grain & Honey Bread
3/4 cup warm water
2 TBSP honey (liquid or melted)
2 TBSP olive oil
1 tsp salt
2 TBSP lemon juice
3 1/2 cups whole wheat flour (mixed grain flower is OK too)
1/2 cup rolled oats
2 tsps granulated yeast
Put the salt in the breadmaker first, then add all other ingredients except the yeast, oats and flour. Add the oats and flour. Make a small hole at the top of the dry ingredients for the yeast. Bake as usual.
Cheesy Buttermilk Bread
This yields a moist and tasty loaf. It also stores very well, but you’ll probably finish it before that even matters!
1 and 1/8 cups buttermilk
1 tsp salt
2 TBSP sugar
.75 cup extra sharp chedder (grated)
3 cups bread flour
1.5 tsps bread machine yeast
Prepare as usual. All wet ingredients first, then the cheese, then dry ingredients, and the yeast on top.
Oat Bread
Use natural rolled oats. Just put them in a pot with boiling water, and then let them soak until they cool off. Then add the other ingredients and proceed as usual.
1 cup rolled oats
11 fl.oz. water
1/2 tsp salt
3 Tbsp brown sugar
2 Tbsp olive oil
3 cups flour
1 tsp yeast
Baking bread is a wonderfully delicious way to add great nutrition to you family’s diet. Give the recipes a try and add some flavour to your meals.