Low-Cholesterol Recipes: Potato Bread II

1 1/3 cups warm water (110 degrees F/45 degrees C)3 1/4 cups bread flour1/2 cup dry potato flakes2 tablespoons dry milk powder2 tablespoons white sugar1 1/4 teaspoons salt2 tablespoons vegetable oil1 3/4 teaspoons active dry yeastPlace ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust. Amount Per Serving  Calories: 176 | Total Fat: 3g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 176

Total Fat: 3gCholesterol: < 1mgSodium: 253mgTotal Carbs: 31.5g    Dietary Fiber: 1.1gProtein: 5.3g

Free Recipe: Rye Yeast Bread

1 servings
1/3 c Water 3 tb Oil
1 c White grape juice; 4 c Rye flour
1 pk Quick-rise yeast; (1 tb) -plus up tp 1/2 cup
1 ts Salt

Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy. Stir
in the salt, oil, and 2 cups of the flour, and beat it with a spoon
or mixer until it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead the
dough on a floured board for 10 minutes. Place the dough in an oiled
bowl, turn it over so the top of the ball is also oiled, and cover it
with a towel. Let it rise in a warm (85 to 90 F) place for about 45
minutes, or until it is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
pan, and let it rise in a warm place again for about 30 minutes, or
until it doubles in volume. Bake at 425 F for 10 minutes, then lower
the oven temperature to 350 F for an additional 35 to 45 minutes of
baking. Remove it from the oven when the loaf is brown and has pulled
away from the sides of the pan slightly. Makes one loaf.

Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
0-914984-42-X Many recipes in this book require specialty products
from a health food store or mail order that are used for a rotational
allergy diet.

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The Bread And Biscuit Baker's And Sugar-Boiler's Assistant

From Wedding Cakes To Candies, You Can Host A Fantastic Bake Sale Or Start Your Own Ole Timey Bakery, These Wonderful Ole Timey Recipes Will Provide You With Many Years Of Pleasant Fundraising And Baking Pleasure.

Check it out!

White Chocolate Chip Cranberry Banana Bread With Coconut Flour

The following items or measurements
are not included below:

coconut flour

stevia

Greek yogurt

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The Basic Bread Baker: Great Recipes That Anyone Can Prepare With Common Kitchen Utensils And Inexpensive Ingredients

*Sweet Dough Twist, Whole Wheat Bread, Crusty Rye Bread, Sweet Dough Pretzel, Dill Bread, Quick Nut Bread.

Price:

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Thanksgiving Recipes: Pumpkin Cranberry Bread | Submitted By: LINDAGEAN

2 1/4 cups all-purpose flour1 tablespoon pumpkin pie spice2 teaspoons baking powder1/2 teaspoon salt2 eggs2 cups white sugar1 (15 ounce) can pumpkin puree1/2 cup vegetable oil1 cup dried cranberries1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans). In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.) Amount Per Serving  Calories: 360 | Total Fat: 14.5g | Cholesterol: 30mg

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Reviewed on Nov. 21, 2006 by junebug    I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food processor, and I did add a little more spice (cinnamon, allspice, nutmeg, and cloves.) Also, I added 1/4 cup applesauce. The recipe yielded 2 (8x4) loaves, and 2 mini loaves. I just delivered my 2 larger loaves to the neighbors for a Thanksgiving treat! My husband and I treated ourselves to a mini-loaf, first...and it was wonderful! Was this review helpful? [ YES ]
15 users found this review helpful I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food...

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Meatless Main Dishes: Savory Rosemary Bread Pudding | Submitted By: Syd

2 tablespoons olive oil1 medium onion, chopped4 cups cubed bread2 tablespoons minced fresh rosemary1 cup shredded or crumbled cheese6 eggs, lightly beaten1 cup heavy cream1 cup 2% milk1 pinch salt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft. Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top. Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard. Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese). Amount Per Serving  Calories: 325 | Total Fat: 24.2g | Cholesterol: 217mg

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Reenie's 1.5 Pound White Bread Machine Bread

Reenie's 1.5 Pound White Bread Machine Bread

on October 01, 2010
Recipe #438495

My Mom gave me this recipe. I've only made it a handful of times, but it turns out perfectly every single time - far better than the recipe that came with my bread machine.

Serving Size: 1 (657 g)

Servings Per Recipe: 1

Amount Per Serving% Daily ValueCalories 1905.4 Calories from Fat 26914%Total Fat 29.9 g46%Saturated Fat 15.1 g75%Monounsaturated Fat 7.9 g39%Polyunsaturated Fat 3.1 g15%Trans Fat 0.0 g0%Cholesterol 268.4 mg89%Sodium 3739.8 mg155%Potassium 892.2 mg25%Magnesium 119.9 mg4%Total Carbohydrate 345.8 g115%Dietary Fiber 13.5 g54%Sugars 24.8 g99%Protein 56.7 g113%

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Custards and Puddings: Banana Oat Bread Pudding | Submitted By: azalia

4 slices whole wheat bread1 cup rolled oats2 1/2 cups lowfat milk1/4 cup butter, softened4 ripe bananas, sliced1/3 cup brown sugar1/4 cup raisins (optional)In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving. Amount Per Serving  Calories: 132 | Total Fat: 4.3g | Cholesterol: 11mg

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