Breads, Rolls, etc
Irish Soda Bread
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
Preheat oven to 425 degrees. Spray two baking sheets with non-fat cooking spray. In a large bowl, mix together the wheat flour, white flour, oats, baking soda and salt. Stir in the buttermilk and gently mix until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces, form into rounded flat loaves on a floured board.
Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes.
Servings 12. Per serving: Calories 214, Protein 9g, Fat 2g, Sodium 355mg, Cholesterol 2mg, Carbohydrates 43g, Fiber 6g.
Makes 12 Pitas
2 C warm water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour (can use wholewheat)
1 1/2 teaspoons salt
3 tablespoons olive oil
Place 1/4 cup of water in a small bowl and sprinkle yeast and sugar over the water. Stir to blend and let sit until dissolved.
Place flour, salt and oil in a large mixing bowl. Add yeast mixture and remaining water and beat (preferable with a heavy duty electric mixer) until flour is completely integrated. Knead dough on a lightly floured surface until smooth, elastic and no longer sticky, adding flour as needed -- about
Place dough in an oiled bowl and oil top of dough lightly. Cover with a warm kitchen towell and let rise in a warm place until doubles in size, about 1 1/4 hours.
Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, then use a rolling pin to flatten into discs about 1/4 inch thick and 6 inches in diameter. Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Preheat oven to 500 F. and place oven rack in lowest position. Bake the bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried rosemary
1/2 t. dried thyme
1/2 t. garlic powder
1/4 t. onion powder
1/4 t. paprika
And 4 cups of bread,cut into 1/2-inch cubes (bread of your choice)
In a small bowl mix together all the spices.
Place the cubes of bread on a non-stick cookie sheet and then drizzle the cubes with olive oil, about 1-2 T., to taste.
Sprinkle the spice mixture over the cubes of bread and toss the cubes to coat them evenly.
Spread the cubes of bread in a single layer and bake at 300 degrees for 15 minutes.
Remove the cookie sheet from the oven, stir the croutons, and spread them out into a single layer again. Return the croutons to the oven and bake the for another 10-15 minutes or until lightly browned and crisp.
Allow the croutons to cool before using. Store in an air tight container.
Makes 4 Cups
Jalapeno cheddar biscuits
2 cups flour
1/4 teaspoon baking soda
1/4 cup butter
3 teaspoons baking powder
1 teaspoon salt
1 cup plain lowfat yogurt
1/2 cup cheddar, grated
1/2 jalapeno pepper, seeded & diced
Preheat oven to 375F.
In a large bowl, sift together dry ingredients then add the butter and yogurt and mix well. Place dough on a board and punch flat. Knead in cheddar and diced jalapeno.
Either roll to a 1-inch thickness and cut round biscuits using a cookie cutter, or make 2-inch balls and flatten. Place on a greased cookie sheet and bake for 10-12 minutes or until brown. Serve hot.
Nutritional info per serving:
Calories: 140; Total fat: 6g; Fiber: 1g;
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