Giving our daily bread some new twists – homemade bread – includes recipes
Homemade bread is now a luxury that everyone can enjoy.
The automatic bread maker is a home baker’s dream come true. Just pop some ingredients into one of these little miracle machines, push a button, and a few hours later you have a golden brown loaf and a room that’s pungent with fresh-baked bread aroma.
Anyone can do it. The machines are virtually foolproof if you follow the directions, and the variety of breads is endless. Have a different kind each day for a week, if you like.
Using our new bread maker, health-conscious Post nutritionists set about adding some tasteful twists to our daily bread here at the office. The results: exotic loaves, high in complex carbohydrates, most with less than two grams fat per serving (most have one gram or less).
Among their discoveries is the rare and delicious flavor of barley. The Barley Bread recipe hails from Western Trails, Inc., in Bozeman, Montana, one of the few producers of hull-less barley, a fiber-and bran-rich specialty variety that is far superior in flavor and nutrients to ordinary pearl barley. Barley bread also has a several-day-longer shelf life than many whole-wheat breads. For more information about their line of hull-less barley bread mixes write: Western Trails, Inc., P.O. Box 460, Bozeman, MT 59771-0460.
The Low-Fat Cheese Bread is also one of the best we’ve tasted. And the others? After sampling them, you won’t want to buy the packaged loaves from the supermarket ever again.
Happy baking!
The following recipes make 1 1/2- to 2-pound loaves. Portions may have to be adjusted for small breadmaking machines. If breads are made by hand and baked in a conventional oven, liquids may have to be cut by 1/4 cup per recipe.
Dark Pumpernickel
(Makes 24 servings)
1 1/2-2 packages regular or quick-acting active dry yeast
1 cup water
1/4 cup dark molasses
1/2 teaspoon salt (if desired)
1 tablespoon vegetable oil
1 teaspoon fennel or caraway seed
1 1/4 cups medium rye flour
1/2 cup wheat-bran cereal
1/8 cup cocoa
1 1/2-1 3/4 cups bread flour
Follow directions on bread maker.
Conventional directions: Dissolve yeast in warm water in 4-quart bowl. Stir in molasses, salt, oil, seed, rye flour, cereal, and cocoa. Beat until smooth. Stir in enough bread flour for easy handling. Turn onto lightly floured surface. Cover; let rest 10-15 minutes. Knead until smooth, about 5 minutes. Place in greased 2 1/2-quart bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)
Grease cookie sheet; sprinkle with cornmeal. Punch down dough; divide into halves. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of cookie sheet; brush tops lightly with margarine. Let rise until double, 40-50 minutes.
Heat oven to 375[degrees]. Bake until loaves sound hollow when tapped, 30-35 minutes; cool on rack.
Per Serving (1 slice):
Calories: 69 Carbohydrate: 12.5 gm
Cholesterol: 0 mg Protein: 2.4 gm
Sodium: 62 mg Fat: 1.0 gm
Diabetic exchange: 1 bread
Low-Fat Cheese Bread
(Makes 24 servings)
1 package regular or quick-acting active dry yeast
1/2 cup water
1/2 cup skim milk
1/3 cup polyunsaturated margarine, softened
1/2 cup egg substitute
1/2 teaspoon salt (if desired)
3 cups bread flour
1 cup (4 oz.) shredded fat-free Swiss or cheddar cheese
1/2 teaspoon black pepper
Follow directions on bread making machine.
Conventional directions: Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, margarine, egg substitute, salt, and 1 cup flour. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour, cheese, and pepper. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 40 minutes. (Batter is ready if indentation remains when touched with floured finger.)
Stir down batter by beating about 25 strokes. Spread evenly in greased 2-quart casserole. Cover and let rise until double, about 45 minutes.
Heat oven to 375[degrees]. Place loaf on low rack so that top of casserole is in center of oven. Casserole should not touch sides of oven. Bake until loaf is brown and sounds hollow when tapped, 40-45 minutes. Loosen side of bread from casserole; immediately remove from casserole. Brush top of bread with margarine; cool on top of wire rack.
Per Serving (1 slice):
Calories: 74 Carbohydrate: 11.0 gm
Cholesterol: 1 mg Protein: 3.9 gm
Sodium: 113 mg Fat: 1.5 gm
Diabetic exchange: 1/2 bread + 1/2 low-fat meat
Barley Bread
(Makes 15 servings)
2 teaspoons yeast
1 1/4 cups water
2 tablespoons canola oil
2 tablespoons honey (sugar)
1/2 teaspoon lemon juice
2 1/2 cups bread flour
1/2 cup barley flour
2 tablespoons gluten flour
2 tablespoons powdered skim milk
1/2 teaspoon salt (if desired)
Follow directions on bread maker.
Conventional directions: Start yeast in warm water, add liquids when yeast is bubbly, then add dry ingredients. Mix well, knead until smooth ball can be formed, lightly oil, and place in covered bowl to double. Knead again until smooth, shape into loaf or flattened ball, and allow to double again. Bake in 350-375[degrees] oven 30-35 minutes. Allow to cool to room temperature before cutting. Wrap any remainder in light plastic bag.
Per Serving (1 slice):
Calories: 112 Carbohydrate: 19.3 gm
Cholesterol: trace Protein: 3.9 gm
Sodium: 80 mg Fat: 2.1 gm
Diabetic exchange: 1 bread + 1/2 fat
Old-World Swedish Limpa
(Makes 18 servings)
3 cups all-purpose or bread flour (divided)
1 teaspoon sugar, granulated
3 ounces sorghum
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt (if desired)
1 1/4 teaspoons caraway seeds
3/4 cup rye flour, dark
1 packet active, dry yeast
1 1/4 cups water (divided)
Follow directions for bread making machine.
Conventional directions: Premeasure all ingredients; have all ingredients at approximately 75[degrees] F. Spray loaf pans with noncaloric vegetable-based spray.
In mixing bowl, sprinkle yeast atop 1/2 cup 110[degrees]-115[degrees] F water. Let stand 5-10 minutes.
Add sugar and 1 cup flour to make stiff sponge. Beat by hand or mix on mixer until smooth and stretchy.
Combine rest of ingredients; then add to sponge. Mix until dough is soft, not stiff. Cover with cloth or clear wrap and let rise until double in bulk (about 1 hour). Punch down dough and form into loaf or loaves. Let rise again until doubled (about 1 hour). Preheat oven to 350[degrees] F. Bake risen loaves 45-50 minutes or until tapped loaf sounds hollow. Cool and serve.
Per Serving (1 slice):
Calories: 113 Carbohydrate: 23.1 gm
Cholesterol: 0 mg Protein: 3.3 gm
Sodium: 72 mg Fat: 0.8 gm
Diabetic exchange: 1 1/2 bread
Cottage Cheese Dill Bread
(Makes 18 servings)
1 package yeast
1/4 cup water
1 cup cottage cheese, cream-style, heated to lukewarm
2 tablespoons sugar, granulated
2 tablespoons onion, minced, instant
2 tablespoons margarine
2 teaspoons dill seed
1/4 teaspoon baking soda
1/4 cup egg substitute
3 cups bread flour
Follow directions on bread making machine for combination. Without bread maker, hand-knead dough and let rise; bake at 350[degrees] F.
Per Serving (1 slice):
Calories: 93 Carbohydrate: 16.3 gm
Cholesterol: trace Protein: 4.5 gm
Sodium: 80 mg Fat: 1.0 gm
Diabetic exchange: 1 bread + 1/4 fat
Spaghetti Bread
(Makes 15 servings)
1 package yeast
3 cups bread flour
1 tablespoon sugar
1 teaspoon garlic powder
1/3 cup grated parmesan cheese
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
1 1/2 cups water
Follow directions on bread maker.
Without a bread maker, hand-knead dough. Let bread rise, then bake in 2 loaf pans.
Per Serving (1 slice):
Calories: 102 Carbohydrate: 17.8 gm
Cholesterol: 2 mg Protein: 3.8 gm
Sodium: 34 mg Fat: 1.7 gm
Diabetic exchange: 1 bread
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