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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. Good for you Salads Sugar free & Low Carb Desserts Appetizers & Side Dishes Healthy Breads Yummy Soups Check back often for new recipes
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