Recipes: Crusty Bread, Hot from the Oven or Bread Machine

the recipes

january 98

Crusty Bread, Hot from the Oven or Bread Machine

Rustic Peasant Bread with Dill

(makes 2 loaves, 22 half-slices each)

2	packages (1/4 ounce, 7 g) each active dry yeast
2	tablespoons (24 g) sugar
2 1/2	cups (600 ml) warm spring water, about 110°F (43°C)
1	tablespoon (15 ml) olive oil
1	small white onion, thinly sliced
2	large garlic cloves, minced
2	large eggs, slightly beaten
1	teaspoon (5 ml) salt
1/2	cup (75 g) whole wheat flour
about 6	cups (840 g) unbleached all-purpose flour
1/2	2/3-ounce (18.6 g) package fresh dill, coarsely chopped
	vegetable cooking spray

1.	In a large bowl, sprinkle yeast and 2 teaspoons (10 ml) of the sugar over the warm water; stir until yeast dissolves completely. Let stand until foamy, about 5 minutes.
2.	Meanwhile, in a small skillet, heat olive oil over medium heat. Add onion and garlic. Sauté for 4 minutes. Remove from heat.
3.	Stir the remaining 4 teaspoons (20 ml) sugar into the yeast mixture, along with the eggs, salt, and the olive-oil onion mixture. Stir in the whole wheat flour and 3 cups (420 g) of the all-purpose flour. Beat until well blended. Add another 2 cups (140 g) flour, 1/4 cup (35 g) at a time, beating after each addition.
4.	Turn dough out onto a lightly floured work surface and knead by hand until smooth and elastic, about 10 minutes, adding up to 1 cup (140 g) additional all-purpose flour as needed, 1 tablespoon (9 g) at a time as needed to keep the dough from sticking. Gradually knead in the fresh dill.
5.	Form dough into a ball and place in a bowl which has been lightly sprayed with cooking spray, turning dough over once to coat the top. Cover and let rise in a warm place for about 1 hour, until doubled in bulk.
6.	Punch the dough down and knead briefly on a lightly floured work surface. Divide the dough into 2 equal portions and shape each portion into a tight 7-inch (17.5 cm) round loaf. Lightly spray 2 large baking sheets with cooking spray or line with parchment paper. Place formed loaves on the prepared baking sheets. Cover and let rise in a warm place until puffy, about 30 minutes.
7.	Preheat oven to 350°F (180°C). Using a sharp knife or razor blade, make 1/4-inch (0.6 cm) deep slashes on top of each loaf in an X. Lightly dust top of each loaf with all-purpose flour. Bake, uncovered, until well browned and loaves sound hollow when tapped on the bottom, 40 to 45 minutes. Transfer loaves to a rack to cool. Serve warm, first cutting loaf in half, then slicing.

1 half-slice:	81 calories (11% calories from fat), 3 g protein, 1 g fat (0.2 g saturated fat), 15 g carbohydrate, 1 g dietary fiber, 9 mg cholesterol, 56 mg sodium
Exchanges:	1 carbohydrate (1 bread/starch)

Best Ever White Bread (from a bread machine)

(Adapted from Reader's Digest Heartland Cooking: Breads © by Frances Towner Giedt)

1-Pound Loaf (12 slices)
1	cup (240 ml) spring water (75 to 80°F, 24 to 27°C)
2	cups (280 g) white bread flour
3	tablespoons (27 g) dry buttermilk
1/4	teaspoon (1.25 ml) baking soda
2	teaspoons (10 ml) sugar
1	teaspoon (5 ml) salt
1	tablespoon (12.5 g) butter, at room temperature
1	teaspoon (5 ml) rapid-rise yeast or 2 teaspoons (10 ml) active dry yeast

1 1/2-Pound Loaf (18 slices)
1	cup (240 ml) plus 2 tablespoons (30 ml) spring water (75 to 80°F, 24 to 27°C)
3	cups (420 g) white bread flour
1/4	cup (35 g) dry buttermilk
1/2	teaspoon (2.5 ml) baking soda
1	tablespoon (15 ml) sugar
1 1/2	teaspoon (7.5 ml) salt
2	tablespoons (25 g) unsalted butter, at room temperature
2	teaspoons (10 ml) rapid-rise yeast or 1 tablespoon (15 ml) active dry yeast

1.	Put ingredients in the bread pan and assemble the bread machine according to manufacturer's instructions.
2.	Select regular, rapid, or delayed bake cycle and medium crust setting.
3.	Bake and cool as directed.

1 slice:	87 calories (14% calories from fat), 3 g protein, 1 g total fat (0.8 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 4 mg cholesterol, 225 mg sodium
Exchanges:	1 carbohydrate (1 bread/starch)

Whole Wheat Soda Bread

(makes 1 loaf, 22 half-slices)

1 1/2	cups (210 g) unbleached all-purpose flour
2	cups (300 g) whole wheat flour
1/4	cup (38 g) wheat germ
1 1/2	teaspoons (7.5 ml) salt
1	teaspoon (5 ml) baking soda
2	tablespoons (25 g) unsalted butter, softened
1	large egg or 1/4 cup egg substitute
1 1/2	cups (360 ml) 1% buttermilk

1.	Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
2.	Set aside 2 tablespoon (18 g) all-purpose flour. In a large bowl, combine the remaining all-purpose flour, whole wheat flour, wheat germ, salt, and soda. Using your fingers, work the unsalted butter into the flour mixture, rubbing the butter/flour mixture between your thumb and fingers. Make a well in the center.
3.	In a medium bowl, whisk together the egg and buttermilk. Pour into the well in the flour mixture; stir until dry ingredients are evenly moistened. Do not overmix.
4.	Turn dough out onto a lightly floured work surface. Sprinkle with the reserved 2 tablespoons (18 g) flour. Gently knead 3 or 4 times. Shape into a 8-inch (20 cm) circle. Place on the prepared baking sheet.
5.	Using a sharp knife or razor blade, cut an X on the top of the loaf all the way to the sides. Bake for 15 minutes. Reduce oven heat to 400°F (200°C). Bake for another 15 to 20 minutes, until loaf is well browned and sounds hollow when tapped on the bottom. Transfer to a rack to cool for 10 minutes before slicing.

1 half-slice:	87 calories (13% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 12 mg cholesterol, 237 mg sodium
Exchanges:	1 carbohydrate (1 bread/starch)

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.