Sun Dried Tomato and Asiago Cheese Bread - 2 points
Recipe By :www.breadrecipe.com
Serving Size : 16 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons sugar -- 2
2 tablespoons skim dry milk
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup wheat bran
2 tablespoons sun-dried tomato half -- chopped
1/4 cup asiago Cheese -- grated
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon yeast
Place all ingredients into bread machine in order given.
Bake according to bread machine directions for regular bake.
NI: (According to MasterCook) Calories 118; Fat 3; Fiber 1
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Per serving: 118 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 20g Carbohydrate; 2mg Cholesterol; 200mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Recipe By : Fresh from the Hearth Cookbook by JoAnna M. Lund, page
138
Serving Size : 8 Preparation Time :0:00
Categories : Breads-Quick
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Bisquick reduced fat baking mix
1/4 cup grated Kraft fat-free parmesan cheese -- (3/4 ounce)
1 tablespoon pourable Sugar Twin
1 teaspoon Italian seasoning
2 teaspoons dried onion flakes
1 teaspoon dried parsley flakes
1 cup finely shredded unpeeled zucchini
1 cup finely chopped fresh tomato
2 tablespoons Heinz light harvest ketchup or any
reduced sodium ketchup
2 tablespoons water
1/4 cup Kraft fat-free mayonnaise
1 egg or equivalent in egg substitute
1/3 cup shredded Kraft reduced-fat cheddar cheese -- (1 1/2 ounces)
Here's something delightfully different and remarkably satisfying in every
single bite! You get your
veggies, you get your protein, you get wonderful fresh bread flavor--all in
one terrific panful of taste.
1. Preheat oven to 375 degrees F. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray.
In a large bowl, combine baking mix, Parmesan cheese, Sugar Twin,
Italian seasoning, onion flakes,
and parsley flakes. Stir in zucchini and tomato. Add ketchup, water,
mayonnaise, and egg. Mix well to
combine. Evenly spread batter into prepared baking dish. Bake for 40
minutes. Sprinkle Cheddar
cheese evenly over top. Continue baking for 15 to 20 minutes or until a
toothpick inserted in center
comes out clean. Place baking dish on a wire rack and allow to cool
completely. Cut into 8 servings.
Serving Size (1 slice)
According to the cookbook:
Per Serving: 127 Cal, 3g Fat, 4g Pro, 21g Carb, 449mg Sod, 60mg Calc,
1g Fib
Healthy Exchanges: 1 Bread, 1/2 Protein, 1/2 Vegetable, 10 Opt. Cal.
Diabetic Exchanges: l l/2 Starch/Carb, 1/2 Veg
Weight Watcher Points: 3
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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on
1/17/99.
Recipe By :Christmas Recipe Website
Serving Size : 24 Preparation Time :0:00
Categories : Biscuits & Rolls Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 cup butter or margarine
1 cup sugar
2 eggs
1/2 cup water
1 teaspoon sugar
3 packages active dry yeast (package) -- (.25 ounces each)
1 teaspoon salt
7 cups self-rising flour -- (7 to 7 1/2 cups)
"The secret to these light and airy rolls is NOT punching down the dough and NOT kneading it, plus the added lift the self-rising flour gives."
1. In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
2. In another bowl, mix 1 cup sugar and eggs.
3. In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
4. Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
5. When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
6. Shape into rolls and place on greased sheet(s). Let rest 30 minutes.
7. Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven. Makes 24 big rolls (approximately).
Serving size (1 roll)
Per MC 5 nutritional analysis:
Per serving: 235 Calories, 8g Fat, 1g Fiber
Weight Watcher Points: 5
Description:
"A yeast-roll recipe which uses self-rising flour for the most airy,
delicious rolls ever!"
Source:
"http://ChristmasRecipe.com/az/BestRollsEver.asp"
Yield:
"2 dozen"
Here is something I like to make when I need a quick, yummy carb. snack.
2 pieces high fiber light wheat bread
0 fat/0 cal butter (i use I can't believe it's not butter spray)
1 TB parm. cheese
dash of garlic powder
Spray bread with butter (a few squirts each piece). Sprinkle 1/2 TB parm. cheese on each piece of break. Season lightly with garlic powder. Put in broiler for about 1.5 minutes (watch carefully, it burns quickly!).
It is an easy and fairly low point, high fiber snack.
I found this old abm whole wheat recipe that I used to make. I know that my kids didn't like it (they're fussy), but I remember DH and I enjoying it. I think that the "secret" when making bread from 100% WW is to add vital wheat gluten. The WW flour just doesn't provide enough gluten to the bread. I use as much as 6 T for 4 cups of WW flour. Good Luck and keep us posted.
Jane
* Exported from MasterCook *
Diana Steger's 100% Whole Wheat Bread
Recipe By iana Steger, Louisville
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package Red Star Quick Rise Yeast -- I use 2 1/4 t. from Sam's
4 cups whole wheat flour -- I use white WW flour
2 tablespoons gluten -- plus
2 teaspoons gluten
2 tablespoons brown sugar
2 tablespoons canola oil
1 teaspoon salt
1 3/4 cups water -- minus 1T.
Prepare the bread on a white bread cycle or the standard bread cycle in a machine that uses a 3 cup flour recipe.
Description:
"ABM recipe"
Source:
"First published in Sarah Fritschner's Morsels Column -- Loiusville
Courrier Journal 12/28/94"
S(ELF List):
"by: [email protected] in CT"
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Per serving: 132 Calories (kcal); 2g Total Fat; (15% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 140mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : JaneStarr's Note: I used #4 Whole Wheat setting on my Toastmaster ABM. The loaf came out short, but not as "brick-like" as most 100% WW recipes. I haven't made this recipe in a few years, so I don't really remember the results (except that I did decide to save it). I took a wild guess as to the number of servings that this makes in order to get a rough idea of the nutrition. My problem is always trying to cut thin, even slices.
132 cals, 2g fat(15%CFF), 4 g fiber=2 WW points
Nutr. Assoc. : 0 0 0 0 0 0 0 0
[This message has been edited by JaneStarr (edited 01-11-2000).]
Recipe By : Moosewood (posted by Runner/Jodie on the 3FC forum)
Serving Size : 24 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
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**Sponge**
2 packages yeast -- 2 tablespoons
1 cup water -- lukewarm
1 drop molasses
2 cups whole wheat flour
**Mix**
1 cup bulgur -- raw
--or use cracked wheat
1 cup boiling water
2 teaspoons salt
1/4 cup margarine
1/4 cup molasses
1/2 cup raisins
**Dough
3 1/2 cups whole wheat flour - (3-4 cups)
For the sponge: Dissolve yeast in water. Add molasses, let stand 5 min. Beat in 2 cups flour. Cover with damp cloth, let rise 30-60 min.
For the mix: Combine all mix ingredients and let stand 30 minutes covered and 30 minutes uncovered. Beat mix into risen sponge. This may be difficult but keep at it.
For the dough:
Add 3-4 cups whole wheat flour, 1 cup at a time. Knead for 20 minutes.
Oil a bowl - cover dough in oil, cover with a damp cloth, let rise in a warm place. Let rise about 1 hour, until doubled.
Punch down. Knead 20 minutes.
Grease pans. Shape dough into 2 loaves, let rise until doubled (about an hour).
Bake at 375 degrees for 30-40 minutes.
Nutritional analysis (per Mastercook):
Per slice (12 slices per loaf): 151 calories, 5g fiber, 2.6g fat = 2 pts
Per loaf: 1814 calories, 30.5g fat, 60.5g fiber
(I did not count the oil used on the bowl).
Comments from Runner/Jodie:
I was so psyched when I found this whole wheat bread recipe! I too had been looking for one that didn't turn out bricks. The bread from this is wonderfully light, it's hard to believe there's no white flour. It's a bit time consuming, but absolutely worth it. Hope you enjoy it! I have made it without the raisins and it's been amazing. A Saturday's project but the bread is to be proud of. Let me know how it turns out if you try it!
Recipe By : posted by MissPhoebe on 3FC forum-fromwww.breadrecipe.com?
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 teaspoons active dry yeast
3 cups whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 1/2 tablespoons nonfat dry milk
1 1/2 tablespoons butter -- or margarine
1 1/4 cups warm water -- 110 degrees F.
Directions:
1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Whole Wheat or Basic Bread setting. Press Start.
Makes 1 - 1.5 pound loaf
Comments from MissPhoebe:
I think a lot of us are in this BREADBAKING mode. It's just the thing to do, especially in wintertime. But with the availability of inexpensive bread machines, anyone can bake a loaf of homemade bread in 3 hours flat!
My favorite site for bread recipes is: http://www.breadrecipe.com/
It's FANTASTIC! And, they have sister sites for everything under the sun, from cookies to salads! The only problem is, NO NUTRITIONAL VALUES. So, this is where Mastercook will come in real handy!
Some wheat breads are hard but this one isn't.
1 pk. yeast
3 1/2 bread flour
1/3 cup yellow cornmeal
1 1/2 cup boiling water
1/3 cup molasses
1 teaspoon salt
2 teaspoons butter
Place cornmeal into bowl. Pour boiling water onto cornmeal, stirring until smooth. Let cool 30 minutes. Stir in molasses, salt & butter. Place yeast in pan, bread flour, then the cornmeal mixture. Select white bread & push start. (Dak breadmaker)
I rise it on a pan (I like the rustic look of this bread when it is baked like that) then bake it in the oven. When I "knock" on it ... it sounds hollow then it is done.
I looked all over for a good lo-cal bread machine recipe with no luck, so I thought I'd try to create my owm. First of all, I'm aiming for a higher fibre content.
I'm experimenting tonight with this for the first time, and I'll let you know how it turns out. Don't try this until you hear from me, but here's the recipe I'm starting:
1 1/3 c. water
1 3/4 tsp. salt
1 tbsp. margarine (not diet)
3 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. bran
1 tbsp. sugar
2 tbsp. skim milk powder
1 1/2 tsp. yeast
This makes a 2 lb loaf. Each 2 oz. slice has 160 cals (it's like 2 slices of regular bread), 1 gm fat, 27 g carbohydrate total, of which 6 gm are fibre, 3 gm are sugar, 5 gm of protein, and uses 2 WW points.
Again, this could be a dismal failure, but I'll let you know. One other thing--I'm in Canada, and our flour is nearly exclusively milled from hard wheat, which has a nice high gluten content. I understand from some US cookbooks that it's best you folks use flour that is marked as "bread flour", or else you might get flour that's milled from soft wheat.
This looks like a good recipe to try for ST. Patrick's Day.
I think that it would be better to make it on the dough only cycle, shape it into a more traditional soda bread shape, slash and then bake in the oven. Does anybody have any guess on the time and temp to oven bake? I know to bake it until it sounds hollow when tapped. I'd try 375*F for 30-40 mins based on other recipes for Irish Soda Bread.
Jane
* Exported from MasterCook *
Irish Soda Bread For Bread Machine -- 2 pts
Recipe By he Bread Machine Baker
Serving Size : 16 Preparation Time :0:00
Categories : ABM Breads
Lowfat
Amount Measure Ingredient -- Preparation Method
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2 teaspoon yeast -- or 1/2 package
2 cups bread flour
1 teaspoon caraway seeds
1/3 teaspoon baking soda
1 tablespoon sugar
2/3 teaspoon salt
1 tablespoon butter
2/3 cup buttermilk
1/3 cup currants -- or raisins
Add all the ingredients to the machine in the order listed.
Choose either regular or light crust (depending on your preference) and push "Start."
After the first kneading, or after the indicator beep, add currants or raisins.
Per serving: 86 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 16g Carbohydrate; 2mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Per MC5:
If cut into 12 slices, then each slice = 114 cals, 2 g. fat (12%CFF), 1 g. fiber= 2 WW pts
If cut into 16 skices (1 oz each), then each slice = 86 cals, 1 g. fat (12%CFF), trace fiber = 2 WW pts
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
[This message has been edited by JaneStarr (edited 03-03-2000).]
I've had this recipie for years. It's simple, easy and very cheap to make. You can use a mixer with a dough hook (like a Kitchenaid) or go ahead and mix it in a bowl and turn it out onto a lightly floured board and knead the heck out of it!! The secret to a nice light loaf is to knead it a full 15 minutes.You need to do this because there is no white flour in it and you have to get that gluten thing going. If you hand knead, try to use as little extra flour as possible. My friend skips the floured board and just sprays her counter and hands with pam and kneads it that way.
100% Whole wheat bread
4 teaspoons dry yeast
2 tablespoons honey
2 cups very warm water
2 teaspoons salt
5 cups whole wheat flour
Mix water, yeast and honey together in large bowl or mixer. Let set 5 minutes. Add rest and wix well. Using mixer or by hand, knead a full 15 minutes. Cover with clean towel and let rise 1 hour. Punch down and shape into 2 loaves. Put each loaf into sprayed bread pans.Let rise 30 minutes. Bake 375 degrees for 25 minutes. Until browned and hollow sounding when tapped on bottom.
Mastercook caculates this as: 2 loaves (12 slices each). Each slice is 94 calories, trace fat, 3 fiber. That comes out to 1POINT! per slice. Store these loaves in the fridge. Freezes well too. Hope you like it!
sorry i dont have a bread recipe but i do have a bisquit if that would help ~smiling soflty~ seasoning and herbs are zero points ifn you want to jazz it up!
1 (10 oz.) Tube Pillsbury Pizza Dough
40+12 Sprays I Can't Believe It's Not Butter Spray
1 teaspoon Garlic Salt
1 Tablespoon Crushed Dried Parsley
Preheat oven to 425 degrees.
Spray a cookie sheet with nonstick cooking spray.
Unroll the dough and press it out to 1/4 inch thickness onto the cookie sheet.
Spray 40 sprays of I Can't Believe It's Not Butter Evenly over the dough.
Sprinkle the garlic salt and parsley evenly on top.
Roll the dough (jelly-roll style) starting from the long side of the dough. Once completely rolled, pinch the seam to seal.
Cut into 12 pieces to form pinwheels and place on the prepared cookie sheet so the top of each pinwheel is facing up.
Bake for 8-10 minutes or until golden brown.
Spray the tops of each roll with 1 spray of I Can't Believe It's Not Butter before serving.
Serves: 12
Per Serving: 58 Calories; 1g Fat (11.0% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 342mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 1
Breads and dinner rolls
iana Steger, Louisville 
!
he Bread Machine Baker
