BREADS 13
PINEAPPLE AND SWEET POTATO BREAD
This bread is sweet, slice it thick
and toast it under the broiler and it will caramelize the
pinapple.
SMALL 1 pound loaf
1 teaspoon dry yeast
1 3/4 cups bread flour
1/2 cup whole wheat flour
2 Tablespoons nonfat dry milk
1/2 teaspoon salt
1/2 cup mashed sweet potato
1/2 cup water
1/2 cup fresh or drained unsweetened canned pineapple chunks
(1/2-inch)
Add all the ingredients except the pineapple chunks in the order
suggested by your bread machine manual and process on the basic
bread
cycle according to the manufacturer's directions.
Add the pineapple at the beeper or the end of the first kneading in
machines without a beeper to signal addition of fruit and nuts.
FAT FREE CORN BREAD
1 1/2 cups yellow cornmeal 1/2 whole wheat flour
1 tbs. baking powder 2 egg beaters (= to 2 eggs)
1 cup evaporated skim milk 1 can cream style corn
1/2 cup chopped onion 1/2 chopped, red bell pepper
1 can green chilies
Sift together meal, flour, & baking powder. Add egg beaters, milk, &
corn. Stir in onion, chopped bell pepper & green chilies. Mix just
enough to blend. Bake in a greased 9 inch pan at 425° for 30 minutes.
LITE SPINACH BREAD
2 tbs. Low-Fat margarine, melted Egg Beaters (equal to 3 eggs)
1 cup plain flour 1 tsp. salt
1 tsp. baking powder 1 cup skim milk
1 tsp. dill 4 cups fresh spinach, chopped
1 lb. fat-free cheese, grated 2 pkg. Equal
1 tsp. butter flavoring
Melt margarine in 9x13 pan. Sift together flour, Equal, salt &
baking powder. Beat egg beaters in a large mixing bowl. Add flour
mixture & milk alternately to egg beaters & mix well. Add dill,
spinach, 3/4 lb. grated cheese. Pour batter into prepared pan. op
with remaining cheese. Bake in preheated 375° oven for 35 minutes.
WHOLE-WHEAT/OAT BRAN HONEY PITAS
1 1/2 cups water
2 teaspoons honey
1 teaspoon salt, (optional)
2 cups whole wheat flour
1/2 cup Oat Bran
1/2 cup Buckwheat Flour and/or rye flour
1 cup flour, plus a couple of TBS.
2 TBS Gluten
1 TBS of Dry yeast
You CAN use ALL whole wheat flour and other kinds of grains.
The texture is better when you use some unbleached flour.
Put in Bread maker on "DOUGH" cycle.
When bread is done on dough cycle::
Divide dough into little balls, between 16 and 22 balls
if you like little pitas.
Place the balls on a floured surface and cover them with slightly
damp towels to roll out 1 ball at a time.
Gently press each ball flat with fingers, keeping it well
rounded. On a floured surface, roll each
round from center to outer edge...to form perfect circle, not
quite 1/4 inch thick...3 to 5 1/2 inches for small . . . 8 1/2 in.
or so,
for larger...try not to have any creases or cracks..or pitas
won't puff.
As each loaf is rolled, place on floured surface and cover
with clean, dry towel; do not let the surface of the loaves
dry out. Let loaves rise in warm draft-free area for 30 to
45 minutes. Fifteen minutes before loaves have finished rising,
put a cookie sheet in oven and preheat oven to 500 degrees. Place
pitas on
hot cookie sheet and bake for 3 1/2 to 4 minutes, they bake in
a HURRY! Turn them over to brown on both sides if you like. Remove
from oven and wrap in a towel. When
cool, store in a plastic bag in the frig. Reheat by putting them in
the microwave for 20 seconds.
ITALIAN BREAD
SMALL LOAF
1/2 c Water
2/3 ts Salt
1/2 ts Sugar
1 1/2 c Bread flour
1 ts Yeast
MEDIUM LOAF
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Yeast
LARGE LOAF
1 c Water
1 1/4 ts Salt
1 ts Sugar
3 c Bread flour
2 1/2 ts Yeast
PINEAPPLE CHEESE BREAD
2 cups self-rising flour
3/4 cup sugar
1 cup canned crushed pineapple with juice
2 eggs
2 tablespoons vegetable oil
3/4 cup grated sharp cheddar cheese
1/2 cup chopped walnuts
1/2 teaspoon pineapple extract
Preheat oven to 350.
Using a large mixing bowl, sift the flour and sugar and mix together.
In a separate bowl, mix the pineapple, eggs, oil, and add to the
flour mixture, mix well. Fold in the cheese, nuts, and pineapple
extract. Pour mixture into a greased 9 by 3-inch loaf pan. Bake for 1
hour. Cool and turn out bread from pan. Allow to cool completely
before slicing.
HAWAIIAN BREAD
1 package dry yeast
3 cups flour
2 tablespoons dry milk
1/3 cup coconut
1 teaspoon salt
3 tablespoons sugar
1/4 cup oil
1 (8 ounces) package cream cheese, at room temperature
2 teaspoons coconut extract
1 (8 ounces) can pineapple chunks, drained (reserve juice)
1/4 cup pineapple juice (reserved)
Place all ingredients in bread machine on sweet bread setting, using
darker than normal crust setting.
Dough will appear dry until the cream cheese and pineapple become
well blended.
HAWAIIAN BREAD 2
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple in juice
1 teaspoon coconut extract
1/2 cup of mashed bananas
1/3 cup sugar
1/2 teaspoon salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 teaspoons yeast
SWEET HAWAIIAN BREAD
3/4 C warm water ( can use up to 2/3 c. Pineapple juice)
1 Tbsp dry milk
1 tbsp butter ( cut up )
2 1/3 c. flour
1/2 tsp salt
1 1/2 T brown sugar
1/4 c. coconut
2 T grated carrot
1/2 c. drained pineapple
2 tsp dry yeast
Directions
Use ingredients in order. Bake in bread machine on sweet bread
setting-lite crust
Eat warm with butter or pineapple cream cheese. Very good toasted.
HAWAIIAN BREAD from a CAKE MIX
1 (18.5 ounces) package yellow cake mix
5 cups unbleached flour
4 packages active dry yeast
1 1/4 cups pineapple juice, at room temperature
1 1/4 cups hot water (110F)
In a large ceramic bowl, combine the cake mix, flour, and yeast.
Add the room temperature pineapple juice and hot water, mix well, and
let rise in the bowl.
Knead the risen dough slightly.
Divide the dough into 3 balls (can also be made into hot rolls or
cinnamon rolls), and let rise in lightly buttered or oiled loaf pans.
Preheat oven to 350.
Bake at 350 for 35 or 40 minutes for bread loaves (until top is to
desired color) or 20 minutes for hot rolls.
Makes 3 loaves.
APPLE RAISIN BREAD PUDDING
2 tablespoons butter
2 cups chopped cored cooking apples (about 2 medium)
3 cups day-old bread cubes (about 3 slices)
1/2 cup raisins
4 eggs
2 cups skim or low-fat milk
1/3 cup firmly-packed brown sugar
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
Whipped cream, whipped topping or ice cream, optional
Apple wedges, optional
In small saucepan over medium heat, melt butter. Stir in chopped
apples. Cover and cook over medium heat, stirring occasionally, until
slightly soft, about 5 to 7 minutes. In shallow 1 1/2-quart casserole
dish lightly toss together apples, bread cubes and raisins. In medium
bowl, beat together eggs, milk, sugar, vanilla and spice until sugar
is dissolved. Pour over apple mixture. Cover and refrigerate several
hours or overnight.
Bake in preheated 350°F oven until knife inserted near center comes
out clean, about 45 to 55 minutes. Serve hot, warm, or chilled
garnished with whipped cream and/or apple wedges, if desired.
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