*Multi-Grain Bread* (Diabetic Recipe)

Today's diabetic recipe is a multi-grain bread. Very healthy ingredients. One thing I have discovered is that you can take a bread recipe and make dinner rolls out of it, just bake them for 20 to 25 minutes instead of the length of time called for in the bread recipe. Well, enjoy the bread. Until tomorrow.


*Multi-Grain Bread* (Diabetic Recipe)
Servings: 16
Makes 1 Loaf

1¼ Cups all-purpose flour
½ Cup Multi-Grain Oat Meal Cereal
1 Tbls. Active Dry Yeast
2/3 Cup Water
½ Cup Applesauce
2 Tbls. Molasses, or honey
½ Tsp. Salt
1 Lg. Egg
1¾ Cups Whole Wheat Flour
½ Cup Sunflower Seeds

In a bowl, mix together ¾ cup flour, cereal, and yeast; Set aside. In a saucepan mix water, applesauce, honey, and salt; heat until 120°F. to 130°F. Add wet mixture and the egg to dry mixture. Using an electric mixer, beat on low speed for about 30 seconds, scraping the sides of bowl frequently. Continue beating at high speed for about 3 minutes. Stir in the whole wheat flour and sunflower seeds. Gradually add as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Kneed in enough of the remaining flour until dough is smooth and elastic (8 to 10 minutes). Shape into a ball. Lightly grease a large bowl and place the dough in it, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size ( 1 to 1½ hours). Punch the dough down.Turn out onto a lightly floured surface; cover and allow to rest for 10 minutes. Lightly grease or coat with cooking spray, an 8x4 inch bread pan. Mold dough into a loaf and place into bread pan. Cover and let rise in a warm place until double in size, about 30 to 45 minutes. Preheat oven at 375°F. Bake for 35 to 40 minutes or until the bread sounds hollow when tapped on. If bread browns to quickly, cover loosely with foil at the last 10 minutes of baking. Remove bread from pan immediately and cool on a wire rack.

Per Serving: 130 Cal (18% from Fat, 13% from Protein, 70% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 23 g Carb; 3 g Fiber; 2 g Sugar; 16 mg Calcium; 1 mg Iron; 79 mg Sodium; 13 mg Cholesterol.

*Multi-Grain Dinner Rolls*

Hello, how is every one today? I decided to post a healthy dinner roll recipe today. You don't have to Waite for an occasion to have dinner rolls. If you love to bake and cook, these are great for any time. You can make them ahead of time and freeze them until you are ready to eat them. enjoy!


*Multi-Grain Dinner Rolls*

Serves: 16 rolls

1 3/4 to 2¾ Cups All- Purpose Flour
1/3 Cups Multi-Grain Oats Cereal
1/3 Cup Sugar
½ Tsp.. Salt
3 Tsp. Yeast
1 Cup Milk
¾ Cup Whole Wheat Flour
For The Top:
1 Egg White
1 Tbls. Water
2 Tbls. Multi-Grain Oats cereal

Grease a square 9 inch pan. In a large bowl combine 1 cup flour, 1/3 cup multi-grain oats cereal, sugar, and yeast; mix well. Using a small saucepan, heat milk and margarine until warm (120°F. to 130°F.). Add milk mixture and egg to flour mixture. Blend until moistened at a low speed; beat with mixer at medium speed for 2 minutes. Using a wooden spoon, stir in whole wheat flour and another ½ cup to 1¼ cups of all-purpose flour until the dough pulls completely away from sides of bowl. On a floured surface, Kneed in as much of the remaining flour as needed until dough is smooth and elastic, about 5 minutes. Using a large greased bowl, place the dough in it and turning it once to moisten the top. Cover with a dry clean towel. Allow to rise in a warm place until doubled in size, about 1 to 1½ hours. Punch dough down and divide dough into 16 equal pieces; shape into balls. Line each ball into prepared pan. Cover and allow to rise in a warm place, about 35 to 40 minutes.
Preheat oven at 375°F. Using a small bowl, whip egg white and water together, slightly. Brush over rolls very carefully and sprinkle with 2 tablespoons multi-grain oats. Bake for 20 to 25 minutes or until a golden brown. Remove from pan immediately and serve.


Per serving:129 Cal (4% from Fat, 13% from Protein, 83% from Carb); 4 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 6 g Sugar; 25 mg Calcium; 0 mg Iron; 87 mg Sodium; 1 mg Cholesterol.

*Bruschetta With Roasted Garlic*

Hello everyone! Today I got to stay at home and enjoy my birds and do a little relaxing. I went through my recipes and came up with this recipe for bruschetta. I have this thing for breads and garlic. I like trying out different kinds of bread and trying different kinds of toppings. This is really good. I like to serve this with Chicken Cacciatore. I think they compliment each other. Well, enjoy! Until tomarrow.


*Bruschetta With Roasted Garlic*

Servings: 24

1 Loaf French Bread
4 Tbls. Olive Oil, Divided
¼ Cup Onion, Chopped
2 Cups Tomatoes, Seeded & Chopped
½ Cup Pitted Black Olives, Chopped
5 Tbls. Fresh Cilantro, Chopped & Divided
1 Tbls. Garlic, Roasted
¼ Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Parmesan Cheese, Freshly Grated

Preheat your broiler. Cut bread, about 1 inch thick, diagonally into 24 pieces. Line a baking sheet with parchment paper and place slices on top in a single layer. Measure 2 tablespoons of olive oil in a small bowl. Use a pastry brush and brush the oil on both sides of each piece of bread.. Arrange the top shelf about 4-5 inches from heat and place tray on shelf and cook until they are lightly toasted, about 1 minute on each side. Set to the side.
In a skillet, heat the remaining olive oil on medium heat. Sauté onion about 5 minutes, until just softened. Add olives, tomatoes, 3 tablespoons cilantro, roasted garlic, salt, and pepper. Cook and stir for about 1 minute, until heated through; remove from heat. Place 2 tablespoons of mixture on the top of each slice of bread. Sprinkle each one with the grated cheese. Return tray to the broiler, about 2 minutes, until cheese begins to melt. Garnish the bruschetta with the remaining cilantro. Serve Immediately.

Per Serving: 100 Cal (34% from Fat, 13% from Protein, 53% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 298 mg Sodium; 2 mg Cholesterol.

*Spelt Bread*

Hello everyone! I was just looking up the nutrition facts about spelt flour and I found this site that tells you about how good it is for you and the benefit's you get out of it. I think I'll make this bread my bread of choice. Very healthy and it tastes good too. But, that's my opinion. you gotta try this for yourself. Here is the link to that web site and the recipe below.

http://www.ecomall.com/greenshopping/tryspelt.htm

*Spelt Bread*

Servings: 14

1½ Cups spelt flour

3 Tsp. active dry yeast

1/4 Tsp salt

1 Cup Vanilla Low fat yogurt

1/2 Cup club soda

1/4 Cup honey

2 Tbls. Butter

1 egg, beaten

1 1/3 Cups spelt flour

Combine the 1-1/2 cups of spelt flour, the yeast, and the salt in a large bowl. Mix lightly and set aside. Combine the yogurt, club soda, honey, and butter in a medium saucepan. Place over medium heat, and cook until the mixture is warm, but not too hot to touch with your fingers. Do not let it boil boil. Add the wet mixture to the dry mixture, and stir to combine. Add the egg, and mix the ingredients with an electric mixer set at low speed until the dry ingredients are moistened. Increase the mixer to medium speed, and beat for 4 additional minutes. Add the remaining 1-1/3 cups of flour, and mix thoroughly. Coat a 1-1/2-quart casserole dish with nonstick cooking spray, and pour the batter into the dish. Cover with a clean kitchen towel, and let rise in a warm place for 1 to 1-1/2 hours, or until the dough has reached the top of the dish. Preheat the oven to 375°F. Bake the loaf for 30 to 35 minutes, or until golden in color. Allow the bread to cool in the dish for 5 minutes. Remove the loaf from the dish, and transfer to a wire rack. Serve warm or at room temperature.

Yield: 1 round loaf, about 14 slices.

Per Serving: 132 Cal (17% from Fat, 13% from Protein, 70% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 25 g Carb; 3 g Fiber; 7 g Sugar; 41 mg Calcium; 0 mg Iron; 70 mg Sodium; 20 mg Cholesterol.

*Soft Tender Burger Buns*

Hello everyone!Today was a beutifull day here. I went for a little walk, I couldn't resist it. I love the feel of the sun on me. Today I decided to post *Soft Tender Burger Buns*. You can make hot dog buns with this recipe too. Just role the balls into a rope about 6 inches long and tuck the ends in. If you have any questions, just ask your question in the coments or e-mail me. Enjoy!








*Soft Tender Burger Buns*





Servings: 12


Tips and comments:
If you are an onion lover add in about 1 cup chopped green onions to the dough when kneading. You can rise the dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method.



1 Cup water, Warm
1 Tsp sugar
1 Tbls. dry yeast
3/4 Cup milk, Warm
4 Tbls. sugar
1/4 Cup shortening, Melted
1 1/2 Tsp salt
4 Cups Bread Flour, Reserving ½ Cup
1 egg white
1 Tsp. water
1 Tbls. sesame seeds

Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy. Using a mixer, and a large bowl add in 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt. Add in the proofed yeast; mix to create a soft semi-sticky dough, adding in reserved flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky. Knead dough for about 10 minutes. Remove dough, and let rest on the counter, cover with a clean dish towel for 10 minutes (this is an important step!). Knead the dough gently for 30 seconds with hands. Place dough in a large well-greased,oiled bowl. Cover, and let rise in a warm spot for 1 to 1½ hours, or until double in size. Punch down dough. Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet). Cover with a light clean towel, and let rise in a warm place for 30-40 minutes, or until almost doubled .

Preheat the oven at 375°F. In a small bowl, mix together 1 egg white with 1 tsp water; whisk, and mix well. Carefully brush the tops and sides of the buns with the egg mixture. Sprinkle with sesame seeds. Bake for about 20 minutes, or until golden brown.

Per Serving: 200 Cal (23% from Fat, 10% from Protein, 67% from Carb); 5 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 33 g Carb; 1 g Fiber; 6 g Sugar; 31 mg Calcium; 0 mg Iron; 309 mg Sodium; 4 mg Cholesterol.

Italion Bread Sticks, Soft

Hi you all. Today's recipe is *Italian Bread Sticks*. I made these to go with our Spaghetti dinner. At my house spaghetti is simple, (I have a pickie fiance) that comes out of a jar. I use my meatballs and cooked Italian Sausage links, cut up and of course spaghetti noodles. When you make these, make sure you use the shredded Parmesan cheese, not the can stuff. As you can see in the pic. I used the can. Its not as pretty. It still tastes really good. Well, here it is.



* Italian Bread Sticks*





Serves: 24





1 Cup warm water, 70° To 80°
3Tbls. butter, Softened1 1/2 Tsp. salt
3 Cups bread flour
3 Tbls. sugar
1½ Tsp. Italian seasoning
1½ Tsp. garlic powder
2 1/4 Tsp. active dry yeast


Topping:


3 Tbls. butter, Melted
3 Tbls. Parmesan cheese, Grated
3 Tbls. Cheddar Cheese, Grated



Place all dough ingredients in the bread machine pan according to manufacturers direction. Select dough setting. When dough cycle is complete, turn out onto very lightly floured board and divide dough in half. Cut each half into 12 pieces and roll each piece into a 4 to 6" rope. If you want to get fancy, you can take two ropes and bread together. If you do, the nutrition value will be doubled.Place 2" apart onto greased baking sheets. You can also use parchment paper on baking sheet instead of a greased baking sheet.Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350°F. for 15 minutes or until golden brown. Immediately brush with butter and sprinkle with the two cheeses. Place them back in the oven for about 2 minutes to melt the cheese better.

Per Serving: 100 Cal (34% from Fat, 11% from Protein, 55% from Carb); 3g Protein; 4g Tot Fat; 2g Sat Fat; 1g Mono Fat; 14g Carb; 1g Fiber; 1g Sugar;
21mg Calcium; 1mg Iron; 187mg Sodium; 9mg Cholesterol

Chapatti (Flat Bread)

The recipe for today is Chapatti. This is really easy to make. Its even a little fun, but then again, I love to cook. This bread only has 3 ingredients. I'm thinking about trying something with this recipe. I'll let you know if I come up with something good. Well here you go.



*Chapatti (Flat Bread*



Servings: 8



2 1/8 Cups Whole Wheat Flour, Or Flour Of Choice
2 Tsp. Salt
1 Cup Warm Water



Mix the flour and the salt in a medium bowl. Make a well in the middle and add water. Mix until you can gather dough into a ball. Add more water if needed. Turn out onto floured surface and kneed for about 8-10 minutes. Cover with plastic (so it don't get dry) for about 30 minutes to 2 hours. Divide dough into eight balls and flatten each ball into an 8" round, using a rolling pin. Don't turn the chapatti round over to the other side when rolling them out.Don't stack the uncooked rounds on top of each other and keep each round covered in plastic. Heat on tava or a cast iron griddle or skillet on medium heat. When griddle is hot, place a chapatti round on griddle top side down. Cook for 10 seconds, gently flip over. Cook on the other side for about one minute. Turn chapatti back to the other side and cook for one minute longer. At this time the chapatti should start to balloon. You can help the bubble along by gently pressing the bubble.Use a cloth or paper towel, wadded up to protect your fingers from burning. Remove chapatti when it is browned a little. Its OK if it has some darker spots. Each one will have its own design on it. Place each one on top of the other and keep them warm in a towel. I have a tortilla warmer that will keep them warm. you can eat these any way you like.



Per Serving: 108 Cal (5% from Fat, 15% from Protein, 80% from Carb); 4g Protein; 1g Tot Fat; 0g Sat Fat; 0g Mono Fat; 23g Carb; 4 g Fiber; 0g Sugar; 11mg Calcium; 1mg Iron; 591mg Sodium; 0mg Cholesterol