Post by marlaoh on Apr 5, 2004 6:34:59 GMT -6
Diabetic Granary Bread
all-purpose flour 3 1/2 cups ---
graham flour 2 1/2 cups ---
dry-active yeast 2 pkg ---
salt 1 tsp ---
honey 1/3 cup ---
low-calorie margarine 3 Tbsp ---
hot tap water 2 1/2 cups ---
cooking spray, butter-flavored 2 spray ---
Combine 2 cups of flour, yeast, and salt in a large bowl. Stir well. Add honey, margarine, and hot water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl. Beat in 1 cup more flour and 1/2 cup graham flour. Beat at high speed for 1 minute or until thick and elastic.
Stir in remaining graham flour to make soft dough that leaves the sides of bowl. Knead on floured board for 5-10 minutes until smooth and elastic.
Cover and let rest for 20 minutes. Punch down. Divide the dough in half. Shape into 2 round loaves about 8 inches in diameter.
Place in 8-inch loaf pan coated with nonstick cooking spray. Cover with plastic wrap. Refrigerate for 2-24 hours.
When ready to bake, remove from refrigerator, uncover, and let stand for 10 minutes. Make 6-1/4 inch deep cuts, spoke fashion, in tops of loaves. Bake at 400 degrees F for 30-40 minutes. Use lower oven rack.
Remove from pans. Cool on wire racks.
Calories 101
Calories From Fat 81
Total Fat 9 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 84 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars
Protein 3
all-purpose flour 3 1/2 cups ---
graham flour 2 1/2 cups ---
dry-active yeast 2 pkg ---
salt 1 tsp ---
honey 1/3 cup ---
low-calorie margarine 3 Tbsp ---
hot tap water 2 1/2 cups ---
cooking spray, butter-flavored 2 spray ---
Combine 2 cups of flour, yeast, and salt in a large bowl. Stir well. Add honey, margarine, and hot water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl. Beat in 1 cup more flour and 1/2 cup graham flour. Beat at high speed for 1 minute or until thick and elastic.
Stir in remaining graham flour to make soft dough that leaves the sides of bowl. Knead on floured board for 5-10 minutes until smooth and elastic.
Cover and let rest for 20 minutes. Punch down. Divide the dough in half. Shape into 2 round loaves about 8 inches in diameter.
Place in 8-inch loaf pan coated with nonstick cooking spray. Cover with plastic wrap. Refrigerate for 2-24 hours.
When ready to bake, remove from refrigerator, uncover, and let stand for 10 minutes. Make 6-1/4 inch deep cuts, spoke fashion, in tops of loaves. Bake at 400 degrees F for 30-40 minutes. Use lower oven rack.
Remove from pans. Cool on wire racks.
Calories 101
Calories From Fat 81
Total Fat 9 g
Saturated Fat 0 g
Cholestrol 0 mg
Sodium 84 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars
Protein 3