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This section of the website is for Healthy Breads
If you have a recipe you would like to share please send it to Kimberly Advent. If you send a picture of yourself I will put that beside your recipe.
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Tasty White Bread Angel Olvey
1 package (1/4 ounce) active dry yeast
3 teaspoons sugar, divided
2-1/4 cups warm water (110 degrees to 115 degrees), divided
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast & 1 teaspoon sugar in 1/4 cup water; let stand for 10 minutes. Combine salt, remaining sugar & water; add to yeast mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into two loaves. Place in two 8-in. x 2-in. loaf pans that have been coated with nonstick cooking spray. Cover & let rise until doubled, about 1 hour. Bake at 350° for 35-40 minutes. Remove from pans & cool on wire racks.
Yield:2 loaves(32 slices) Nutritional Analysis: One slice equals 87 calories, 146 mg sodium, 0 cholesterol, 18 gm carbohydrate, 3 gm protein, trace fat. Diabetic Exchanges: 1 starch.
Healthy Wheat Bread Betty Howell
3 to 4 cups all-purpose flour, divided
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1 cup water
1/2 cup honey
2 tablespoons vegetable oil
1 cup low-fat cottage cheese
4 egg whites
1-1/2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup old-fashioned oats
In a large mixing bowl, combine 2 cups of all-purpose flour, salt & yeast. In a saucepan, heat water, honey & oil to 120° - 130°; stir in cottage cheese. Add to flour mixture with egg whites; blend at low speed until moistened. Beat for 3 minutes on medium. Add whole wheat flour, wheat germ, oats & enough of the remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover & let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves. Place in two 8-in. x 4-in. x 2-in. loaf pans coated with non-stick cooking spray. Cover & let rise until doubled, about 1 hour. Bake at 375° for 35-40 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Yield:2 loaves (32 slices) Nutritional Analysis:One slice equals 100 calories, 170 mg sodium, trace cholesterol, 18 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 1 starch, 1/2 fat
Herb Garlic Loaf - made with bread machine Juanita Patterson
1 cup plus 2 tablespoons water (70° to 80°)
4-1/2 teaspoons butter or stick margarine, softened
1/2 teaspoon salt
3 cups bread flour
1 envelope savory herb with garlic soup mix
4-1/2 teaspoons nonfat dry milk powder
1 tablespoon sugar
2-1/4 teaspoons active dry yeast
In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color & loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Yield:1 loaf (1-1/2 pounds, 16 slices) Nutritional Analysis:One slice equals 93 calories, 116 mg sodium, 3 mg cholesterol, 18 gm carbohydrate, 3 gm protein, 1 gm fat (1 gram saturated fat). Diabetic Exchanges: 1 starch.
Greek Loaf - made with bread machine Melanie Parker
1 cup milk (70° to 80°)
1 tablespoon olive or vegetable oil
1/2 to 1-1/2 teaspoons salt
3/4 cup crumbled feta cheese or shredded mozzarella cheese
3 cups bread flour
1 tablespoon sugar
2-1/4 teaspoons active dry yeast
1/4 cup sliced ripe olives
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color & loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add the olives.
Yield:1 loaf (1-1/2 pounds), 16 slices Nutritional Analysis:One slice (prepared with fat-free milk, 1/2 teaspoon salt & feta cheese) equals 114 calories, 179 mg sodium, 7 cholesterol, 19 gm carbohydrate, 5 gm protein, 3 gm fat (1 gm saturated fat). Diabetic Exchanges: 1 starch, 1/2 fat.
Nutty Quick Bread Melissa Walworth
2 cups 1% buttermilk
1 cup Grape-Nuts
1 egg, lightly beaten
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
In a bowl, combine the butter milk & cereal; let stand for 10 minutes. Add egg. Combine the dry ingredients; stir into cereal mixture just until moistened. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield:2 loaves (12 slices each) Nutritional Analysis:One slice equals 110 calories, 162 mg sodium, 10 cholesterol, 25 gm carbohydrate, 3 gm protein, 1 gm fat (trace saturated fat). Diabetic Exchanges: 1-1/2 starch.
Apple Yogurt Muffins Cheri Huff
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 carton (8 ounces) vanilla yogurt
1 egg
1/4 cup vegetable oil
2 tablepoons milk
1 small tart apple, peeled & chopped
1/3 cup raisins, optional
TOPPING:
2 tablespoons all-pupose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespooon cold butter or stick margarine
In a bowl, combine the flour, sugar, baking powder, salt & cinnamon. Combine the yogurt, egg, oil & milk; stir into dry ingredients just until moistened. Stir in apple & raisins if desired (batter will be thick). Fill greased or paper-lined muffine cups two-thirds full.
For topping, combine flour, sugar & cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield:1 dozen Nutritional Analysis:One muffin (prepared with reduced-fat vanilla yogurt & fat-free milk & without raisins) equals 201 calories, 247 mg sodium, 22 cholesterol, 32 gm carbohydrate, 4 gm protein, 6 gm fat (1 gm saturated fat). Diabetic Exchanges: 2 starch, 1 fat.
Low fat & Carb Main Dishes
Good for you Salads
Sugar free & Low Carb Desserts
Appetizers & Side Dishes
Healthy Breads
Yummy Soups
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Kimberly Advent Site Owner
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