Archive for the ‘Recipes’ Category

Favorite Buttermilk Bread Recipe

Sunday, June 21st, 2015

1 Tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm buttermilk (110° to 115°)
2 Tablespoons your choice of oil (I switch off between olive and safflower oil.)
3 Tablespoons honey
2 teaspoons salt
1/2 teaspoon baking soda
4 Tablespoon wheat germ
4 cups all-purpose flour
2 cups wheat flour

Directions

  1. In a 4 cup liquid measuring cup pour in 2 cups buttermilk and 1/2 cup water (I use the whey from my homemade yogurt). Remove 4 tablespoons of mixture to a small cup or bowl.  Heat remaining buttermilk and water that is ion the 4 cup measuring cup in microwave for three minutes on high. Add 3 Tablespoons of honey and stir. Use a candy or meat thermometer to check that the temperature is between 110 and 120 or the yeast will be killed. I had one or two flat bread because of this until I started using a thermometer. Add the yest and stir. Sit a side. While the yeast begins to bubble get a large bowl and add 4 cups of all-purpose flour, 2 teaspoons salt, 1/2 teaspoon baking soda and 4 Tablespoon wheat germ . Stirred until mixed  Add yeast mixture and beat until smooth. Gradually stir in 2 cups wheat flour to make a soft dough.
  2. I just knee the bread in the big plastic bowl i mixed it up in but if you don’t have a bowl big enough then turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. I just leave it in the bowl I kneed it in and place it in my car covered with a wet cloth. (when it gets cooler this is the only place I can get my bread to rise. Some people place in a greased bowl, turning once to grease top. This does give it a crispier crust.  Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface; divide in half. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9×5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
  4. Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Nutritional Facts

One slice equals 183 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 275 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

I also add the following:

1 Tablespoon each flax flour, sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds, and this mixture of 9 grains I picked up at the bulk section of my grocery store.

Banana Nut Bread Muffins

Thursday, September 18th, 2014
banana-muffins

Ingredients

1/3  cup melted butter
( I substituted ½ cup of applesauce for the butter to cut calories.)
½  cup white sugar (I used brown sugar for my husband)
2  eggs
1¾  cups all-purpose flour (I used whole wheat flour that I sent through my blender.)
1  teaspoons baking powder
½  teaspoon baking soda
½  teaspoon salt
1  teaspoon each cinnamon, orange peel
½   teaspoon each ground cloves, ginger, and nutmeg
2 ripe medium ripe bananas mashed (1 cup)
½  cup chopped walnuts
1  Tablespoon flax flour, wheat germ These are optional.

Directions

Preheat oven to 350 degrees F. Grease a muffin pan, or line with paper baking liners. (I spay my muffin tin with butter flavor spay and sprinkle with corn meal.) In mixing bowl cream shortening or applesauce and sugar together well; beat in eggs. In a Large bowl; mix dry ingredients. (Add the flax flour and wheat germ with the dry ingredients at this time if  adding them.) Add to creamed mixture alternating with the banana, blend well after each addition. Fold in nuts
Do not over mix. Batter will look lumpy. Fill muffin cups about 2/3 of the way full with batter. Gently knock the pan on the counter to release air bubbles before baking. Bake for 30 minutes at 250 degrees F.. Set pan on a wire rack to cool for 10 minutes. Remove muffins from pan to cool completely.

Calories per serving: big muffins=398, small muffins =199

By replacing the oil with apple sauce I saved 71 calories large muffin or 35 calories small muffin.

Orange Cranberry Muffins

Saturday, August 30th, 2014
orange-cranberry-muffins

Ingredients

1C
1C
1/3 C
1t
1t
1/2t
2
1T
1C
1/2C
1/4C
1/4C
all-purpose flour
whole wheat Flour
sugar or brown sugar
baking powder
salt
baking soda
beaten eggs
grated orange peel or orange zest
orange juice
*unsweetened apple sauce
dried cranberries
walnuts chopped

Optional

1T each  flax flour, oat bran, wheat bran and wheat germ.
You may add all or any of these.

Directions

Thoroughly stir together the flour, sugar, baking powder, salt and baking soda. (Add flax flour, oat bran, wheat bran and wheat germ at this time also if adding.)
Combine eggs, orange juice, orange peel, and apple sauce; add all at once to dry ingredients, stir just until moistened. Fold in cranberries and walnuts.
Fill greased muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes.These muffins can be topped with warm orange marmalade, but remember it adds calories and they taste great without it.Makes 6 big muffins or 12 small muffins.

Calories per serving: big muffins=258, small muffins =135

By replacing the oil with apple sauce I saved 71 calories large muffin or 35 calories small muffin.

By not adding the orange marmalade, the calories are cut by 33 large muffin and 16 small muffins.

*The apple sauce takes the place of oil in this recipe to cut the calories.