Lots of Bread Recipes!




      SWEDISH CARDAMOM BRAID


Servings             : 12
Categories             :             Breads             Swedish             Low-Cal             Vegetarian             Ethnic
      2             tablespoons Active Dry Yeast
      1/2             cup Lukewarm Water (105 to 110, degrees)
      1/2             cup Milk, scalded
      1/4             cup Sugar
      1/2             teaspoon Salt
      1/4             cup Vegetable Oil
      1             Egg
      3 1/2             To 4 c Flour
      1             teaspoon Ground Cardamom
      1/2             cup Raisins, dark or golden
Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over
the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and
vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture.
Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured
surface. Knead until smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until
doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll
each part into a 10-inch-long strand. Braid loosely.
Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled,
about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Serves 12
One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5 Sodium: 94 Potassium: 89
Cholesterol: 23
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty
Wedman, M.S.,R.D.

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      SWEDISH CARDAMOM BRAID


Servings             : 12
Categories             :             Breads             Vegetarian
      2             tablespoons Yeast
      1/2             cup Lukewarm Water (105 to 110, degrees)
      1/2             cup Milk, scalded
      1/4             cup Sugar
      1/2             teaspoon Salt
      1/4             cup Vegetable Oil
      1             Egg
      3 1/2             To 4 c Flour
      1             teaspoon Ground Cardamom
      1/2             cup Raisins, dark or golden
Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to
dissolve it. Add the salt and vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture.
Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured
surface. Knead until smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until
doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a
lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.

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      SWEET POTATO BISCUITS


Servings             : 16
Categories             :             Breads             Vegetarian
      1 1/4             cups Whole wheat flour
      1/2             cup Unbleached white flour
      2             teaspoons Baking powder
      1/2             teaspoon Salt
      3             tablespoons Margarine
      1/3             cup Apple juice
      1             cup Well mashed, cooked sweet
                  potato
      3             tablespoons Honey
      1/3             cup Finely chopped walnuts or, - pecans
Preheat oven to 425F.
In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till
the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till
it resembles a soft dough.
Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose
its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small
balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them.
Bake for 12 to 15 minutes.
Serve hot with Creamy Mushroom Soup.

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      WHITE CLOUD INN BAKED NUT LOAF


Servings             : 6
Categories             :             Vegetarian             Breads
      1/2             cup Chopped onion
      1/2             cup Diced celery
      1             tablespoon Oil
      1             cup Chopped nuts (walnuts and
                  Cashews), finely chopped
      1             cup Cottage cheese
      1/2             teaspoon Salt
      1             cup Bread crumbs
      2             Eggs, lightly beaten
      1/4             teaspoon Poultry seasoning
      1 1/4             teaspoons Onion powder
      2/3             cup Water
From: The Thanksgiving Book
"This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the
Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery in oil. Put all
ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and
slightly brown on top, about 35 to 40 minuets. Serve with you favorite sauce or gravy. The
Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy.
Yield: 5 to 6 servings.
Shared By: Pat Stockett

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      WHOLE WHEAT BURGER BUNS


Servings             : 12
Categories             :             Vegetarian             Breads
      2             packages Baking yeast
      1/4             cup Warm water
      1             teaspoon Molasses
      2             cups Soymilk
      1/2             cup Molasses
      4             tablespoons Dairy-free margarine, melted
      3             cups Unbleached flour
      3             cups Whole wheat flour
Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly.
To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast
mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before
adding). Stir well with each addition.
Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic,
adding more flour, as necessary.
Place dough into a greased container and cover. Let rise about one hour, in a warm location.
Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with
plastic wrap that has been sprayed with non-stick spray.
Bake in 350-degree oven about 20 minutes. Cool on wire racks.
Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh
tops with melted margarine or spray tops with PAM, if desired.
Recipe by Shirley Wilkes-Johnson

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      WHOLE WHEAT FLATBREAD (CHAPATI)


Servings             : 14
Categories             :             Breads             Indian             Vegetarian
      2 1/4             cups Durum flour
      1/2             teaspoon Sea salt
      1             tablespoon Canola oil
      2/3             cup -Very warm water
Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if necessary.
Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each
piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of
dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep
dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it
on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on
other side. (Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached
all-purpose flour.
Spread with margarine or butter after cooking to maintain moistness.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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      WHOLE WHEAT TORTILLAS


Servings             : 6
Categories             :             Breads             Mexican             Vegetarian
      1 1/2             cups Unbleached All-Purpose Flour
      1 1/2             cups Whole Wheat Flour
      1/4             teaspoon Baking Powder
      1             cup Warm Water (110 F)
      2             teaspoons Vegetable Oil
      1/4             teaspoon Salt
These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than
traditional tortillas prepared with lard and white flour.
Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured
board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch.
Roll into a circle as thin as possible on a lightly- floured board. Drop onto a very hot
ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side.
Yield: 12 large tortillas

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