Low Fat Bread Recipes

Ingredients:

1/2 cup milk
2 1/4 cup white or wheat flour
1 1/2 tbsp sugar
1/2 small onion, minced
1 tsp salt
1/2 tsp dried dill weed
1 package yeast
1 tsp crushed, dried rosemary
1/2 cup warm water

Instructions:

Scald the milk and dissolve in it the sugar and salt; cool to lukewarm. In
a large bowl, dissolve the yeast in the warm water. Add the cooled milk,
flour, minced onion, and herbs, and stir well with a large, wooden spoon.

When the batter is smooth, cover the bowl with a towel and let the cough
rise in a warm place until triple in bulk--about 45 minutes. Stir down and
beat vigorously for a few minutes, then turn into a greased bread pan. Let
it stand in a warm place about 10 minutes before putting it into a
preheated, 350 F oven. Bake about 1 hour.

Notes: I like to substitute oregano for the rosemary because I'm an
oregano freak. I usually add more herbs than it calls for. I sometimes
add dried parsley, just so that there are more little green flecks in the
dough. (That way people know they are supposed to be there, and not just
something weird that fell in the dough). Even though this recipe doesn't
call for it, I knead the dough, because I'm happier with the texture that
way. This bread smells incredible when baking!

Making bread by hand may seem daunting, but it only took me about 2 or 3
batches to get used to it. Once you learn how to do it, it's very
rewarding, and doesn't really take that much time. It takes several hours,
start to finish, but most of that time is not labor-intensive. I'm glad
that people with bread machines are getting the taste of real bread, but it
seems to me that they're missing out a lot of the experience. I hope you
enjoy these!

Basic Bread Info: Most recipes call for dissolving the yeast in warm water.
Hot water out of the tap can be too warm for this. The water should be
about 100-110 F (37-42C, 310-315K). If it is too hot, you will kill the
yeast and your bread won't rise. Test it on your wrist like you would baby
formula.

Kneading the dough develops the gluten. It is also when you add the last
bits of flour. Since flour varies so much in moisture content, the amount
of flour you add will be a little different every time. Books always say
to quit kneading when the dough is smooth and satiny. I usually stop
kneading when it doesn't stick to my hands anymore. Then I let it rise. I
put a little oil in the bottom of a bowl, put in the dough then turn the
dough upside down. The point of this is to grease the top of your dough so
that it doesn't dry out. You could spray it with Pam instead, or make sure
it rises in a fairly humid spot (put a bowl of warm water next to it while
rising) . Then put a dish towel over the bowl and put it in a warm
draft-free place. I use my oven, even though it isn't THAT warm. Do NOT
turn the oven on. Let the dough rise until doubled (i.e., it's twice as big
as it was before.) Then punch it down, by literally punching your fist into
the dough. This is fun! The dough collapses. Now, some recipes call for
letting the dough rise again. This gives the bread a lighter texture. Now
you form your loaves and bake it. ALWAYS preheat the oven. The bread is
done when it pulls away from the side of the pan. OR, you can take it out
of the oven, flip it out of the pan, and knock on the bottom. If it sounds
hollow, it's done. This is the true baker's way, but I can never tell if
it's hollow or not. You can eat bread fresh out of the oven, but it's
easier to cut if you wait until it cools. It tastes better if you don't
wait, though!

Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.
:from "The Vegetarian Epicure" by Anna Thomas:

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Servings: 1