Western people love bread, although not everybody eats it because it is fattening. Eating too much bread is fattening, but good bread is very satisfying, so there is no necessity to over indulge, which means that it does not have to become a burden on your waist band. Likewise, decent bread does not need butter or margarine, so that is another saving on calories and oil.
Bread can also be a decent source of dietary fibre and once you have eaten real bread, you will never go back to white, sliced, supermarket bread. In fact, it is the white sliced bread that gives bread such a dire name.
These recipes are intended to be prepared and baked in a bread making machine, but they may be prepared by hand as well. I have used a bread cooking machine for years, but I used to prepare it by hand, and I can honestly say that I can not tell the difference between them.
Furthermore, the machine saves a great deal of time and because it cooks on a timer, you can wake up to warm bread every morning, if you want.
1 package yeast 1/4 teaspoon ginger 1/4 teaspoon sugar 3 cups Better for Bread flour 1/2 cup Quick-cooking oats 2 tablespoons Gluten 2 teaspoons Celery seeds 1 1/2 teaspoons Celery, Garlic or Onion salt 3/4 cup Celery -- fresh/slice thin 1 tablespoon Celery leaves, fresh / chopped 1 Egg 10 3/4 ounces cream of celery soup 1 tablespoon vegetable oil 3 tablespoons warm low-fat milk
Combine all ingredients and bake
2/3 cup water 2 cups white bread flour 1 teaspoon dry milk 2 teaspoons sugar 1 teaspoon salt 1 teaspoon butter 2 tablespoons orange marmalade 2 teaspoons lime juice 1 pinch lemon peel 2 teaspoons yeast (active, dry)
Mix all ingredients and cook.
Chart House Squaw Bread
1 1/4 cups warm water 2 tablespoons molasses 1/2 teaspoon caramel coloring * -- optional. 1 1/2 teaspoons malted barley flour ** 2 cups bread flour 1/2 cup whole wheat flour 1/2 cup unprocessed bran or wheat bran 1/4 cup dark brown sugar (3 TB) 1 1/2 tablespoons oatbran 1 1/2 tablespoons rolled oats 2 teaspoons granola 1 1/2 teaspoons salt 2 1/2 teaspoons yeast (1 envelope)
Oil and/or butter are not needed.
* Caramel colouring is just used to give the bread an almost pumpernickel colour. You can get it in a cake decorating store . ** The malted barley flour is also known as diastatic malt powder.
In a bowl combine bread flour, whole wheat flour, unprocessed bran, dark brown sugar, oatbran, rolled oats, granola, malted barley flour and salt.
In bread pan add water, molasses, and caramel coloring. Add flour mixture; top with yeast and pick dark bread setting.
NOTE: Raisins could become added if desired. If you do, get rid of the caramel coloring and liquify the water, 1/4 cup raisins, molasses but brown sugar before adding to the machine.
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