BREADS

Please check back often for the addition of more of my favorite recipes for Breads

BREAKFAST BREAD RECIPES

POT 'O GOLD SCONES

2 1/4 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons Splenda Brown Sugar Substitute, firmly packed

1 1/2 cups golden raisins

2/3 cup diced walnuts or pecans

1/3 cup butter

2 tablespoons cold orange juice

1/3 cup fat free Half and Half

1 1/2 teaspoons vanilla extract

2 large eggs

Turbinado Sugar

Preheat oven to 375 degrees.  Line a large baking sheet with parchment paper.

In medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar substitute, and fruit/nuts.  Cut the butter into pats and work it into the dry ingredients to make an unevenly crumbly mixture.

In a medium-sized measuring cup, whisk together the orange juice, Half and Half, vanilla and eggs.  Reserve 1 tablespoon of the mixture, then add the remainder to the dry ingredients all at once, mixing just until the dough comes together.

Using a muffin scoop or spoon, drop the dough by 1/4-cupfuls onto the prepared baking sheet, leaving about 1 1/2 inches between the scones.  Brush with the reserved 1 tablespoon milk mixture, and sprinkle tops with the Turbinado sugar.

Bake the scones for 20 to 22 minutes, until they begin to brown on top.  Remove them from the oven and serve warm with jam, butter or fruit curd.  To serve later, reheat scones wrapped loosely in aluminum foil for 8 to 10 minutes in a 350 degree oven.

NOTE:  This is a variation of a King Arthur Flour recipe.  To see the original recipe, follow this link to King Arthur Flour's Pot o' Gold Scones.

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WHOLE WHEAT-WALNUT BISCUITS

2 1/4 cups 100% white whole-wheat flour

3/4 cup unbleached all-purpose flour

3 tablespoons dried buttermilk powder

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup cold unsalted butter

1 cup chopped walnuts

1 large egg

1 cup milk, plus extra for topping

Preheat oven to 425 degrees.  Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, buttermilk powder, baking powder, and salt in a large mixing bowl.

Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs.  Toss in the nuts.

Whish together the egg and milk.  Add to the flour mixture and blend lightly until the dough is evenly moistened.  Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

Turn the dough onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

Pat the dough into a 1-inch-thick circle.  Use a 2-inch biscuit cutter to cut rounds.  Gently pat the scraps together and cut additional biscuits.  Avoid over-working the dough.

Transfer the biscuits to the prepared pan.  Brush tops with milk.  Bake for 14 to 16 minutes, until they're golden brown.  Remove them from the oven and serve warm.

MAKES 12 BISCUITS

NOTE: This is a variation of a King Arthur Flour recipe. To see the original recipe, follow this link to King Arthur Flour's Whole Wheat-Walnut Biscuits with Grape Seed Flour.

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CRUST RECIPES

WHOLE WHEAT PIZZA DOUGH

1 3/4 cup whole wheat flour

1 package quick-rising yeast (Fleischmann's Rapid Rise)

3/4 teaspoon salt

1/4 teaspoon sugar

1/2 to 2/3 cup hot water (120-130 degrees)

2 teaspoons olive oil

Combine flour, yeast, salt and sugar in a food processor; pulse to mix.  Combine water and oil in a measuring cup.  With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball.  The dough should be quite soft.  If it seems dry, add 1 to 2 tablespoons warm water.  If too sticky, add 1 to 2 tablespoons flour.  Process until the dough forms a ball, then process for one minute more to knead.

Transfer the dough to a lightly floured surface.  Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Meanwhile, take pizza stone or cookie sheet on which crust will be baked and place in oven.  Preheat the oven to 425 degrees. 

On a lightly floured surface, roll the dough into a circle approximately 12-inches in diameter.  Transfer the dough to the pre-heated cookie sheet or pizza stone and return to pre-heated oven; bake for 10 minutes.  Remove from oven and top as desired.  (This is a South Beach Diet phase 2 recipe)

To make ahead:  The dough will keep in a plastic bag coated with cooking spray in the refrigerator for up to 2 days.

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MUFFIN RECIPES

BANANA-BRAN MUFFINS

2 large eggs
1/3 cup Splenda Brown Sugar Substitute
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk
1 cup unprocessed wheat bran
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional)

Preheat oven to 400 degrees.  Coat 12 muffin tins with non-stick cooking spray.  In a medium bowl, whisk eggs and brown sugar substitute until smooth.  Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

In a large bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt.  Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.  Stir in walnuts and/or chocolate chips, if using.  Scoop the batter into the prepared muffin tins (they will be quite full.) 

Bake muffins until tops are golden brown and spring back when touched lightly, 15 to 25 minutes.  Let cool in the pan for 5 minutes.  Loosen edges and turn muffins onto a wire rack to cool slightly before serving.

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BANANA-NUT MUFFINS

1 1/4 cups whole-wheat flour
1 cup Wheat Germ with Cinnamon & Milled Flax seed
1/4 cup Splenda Brown Sugar Substitute
1 tablespoon baking powder
1/2 teaspoon salt
1 cup mashed, ripe banana (2 to 3 medium)
1/2 cup skim milk
2 eggs, beaten
1/4 cup Smart Balance 50/50 Butter Blend for Baking, melted
OR
1/4 cup canola oil
1/2 cup chopped nuts

Preheat oven to 400 degrees.  Spray 12 muffin tins, or use paper-lined muffin tins.  In a large bowl, combine and stir together the flour, wheat germ, brown sugar substitute, baking powder and salt.

In separate bowl, mix together bananas, milk, eggs and melted butter substitute or oil.  Add banana mixture to dry ingredients and stir only until ingredients are moistened.  Gently fold in chopped nuts.

Spoon batter into prepared muffin tins, dividing batter evenly.  Muffin cups will be full.  Bake in 400 degree oven for 20-22 minutes.  Serve warm or cool on wire racks.

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GINGER-CARROT MUFFINS

1 3/4 cup white whole-wheat flour or premium whole-wheat flour*
1/2 cup oat flour
scant 1/2 cup Splenda Brown Sugar Substitute
1/2 cup milled flax
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 cup finely chopped crystallized ginger
1/4 cup chopped walnuts
2 large eggs
1 cup buttermilk
1/3 cup canola oil
2 cups grated carrots

Preheat oven to 400 degrees.  Lightly grease (or line with papers, and spray with non-stick cooking spray) a 12-cup muffin pan.

In medium bowl, whisk together dry ingredients, including the minced, crystallized ginger.  In a small bowl, whish together the eggs, buttermilk and oil; stir into the dry ingredients.  Fold in the carrots.

Spoon batter into muffin cups, filling them almost full.  Allow the muffins to rest for 10 minutes before baking.  Bake muffins for 20 to 23 minutes, or until a toothpick inserted in the center of one comes out clean.

Remove from oven and cool in pan for 5 minutes before transferring to a rack to cool completely.

*This is a modification of a recipe from the King Arthur Flour website.  I use King Arthur 100% White Whole Wheat Flour in this recipe.  To see the original recipe, follow this link to King Arthur Flour's Ginger-Carrot Muffins.

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MORNING GLORY MUFFINS

1/2 cup raisins
2 cups whole-wheat flour or white whole-wheat flour
1/2 cup Splenda Brown Sugar Substitute
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, peeled & grated
1 large tart apple, peeled, cored & grated
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup canola oil
2 teaspoons vanilla extract
1/4 cup orange juice

Preheat oven to 375 degrees.  Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In small bowl, cover raisins with hot water and set them aside to soak while you assemble the rest of the recipe.  In large bowl, whisk together the flour, brown sugar substitute, baking soda, spices and salt.  Stir in the carrots, apple, coconut and wheat germ.  In separate bowl, beat together the eggs, oil, vanilla and orange juice.  Add to the flour mixture and stir until evenly moistened.  Drain the raisins and stir them into the mixture.  Divide the batter among the wells of the prepared pan.  They will be full almost to the top.

Bake for 25 to 28 minutes, until nicely domed and a cake tester or toothpick inserted into the center of one of the muffins comes out clean.  Remove from oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

NOTE:  This is a variation of a King Arthur Flour Recipe.  To see the original recipe, follow this link to King Arthur Flour's Morning Glory Muffins.

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THANKSGIVING MUFFINS

1 cup pumpkin puree' (about half of a 15 1/2 oz can)
2 large eggs
1/4 cup Splenda Brown Sugar Substitute
3 tablespoons canola oil
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 cup low fat milk
1 cup cinnamon chips
1 cup dried cranberries
1 1/2 cup 100% white whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons Turbinado sugar

Grease 12 wells of a standard muffin pan; or line with papers and spray papers with non-stick cooking spray.

In a large bowl, whisk together the pumpkin, eggs, brown sugar substitute, oil, molasses, salt, spices, milk and cinnamon chips.  Scrape down the sides and bottom of the bowl.

Whisk the flour, baking powder and baking soda together.  Stir in the dried cranberries.  Add all at once to the wet ingredients and mix until all ingredients are well combined.

Cover the bowl and let the batter rest for 30 minutes, while you preheat your oven to 400 degrees.

Deposit batter by the generous 1/4-cupful (a slightly heaped muffin scoop works well here) into the prepared pan.  Sprinkle the top of each muffin with Turbinado sugar.  Bake muffins for 20 to 21 minutes, til a toothpick inserted into the middle of a center muffin comes out clean.

Remove muffins from oven and tilt them in their individual wells to cool.  This prevents their bottoms from steaming and becoming tough.  Serve warm or at room temperature.  Makes 12 muffins.

NOTE: This is a variation of a King Arthur Flour recipe.  To see the original recipe, follow this link to King Arthur Flour's Thanksgiving Muffins.

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WHOLESOME OAT MUFFINS

1 cup buttermilk
3/4 cup plus 2 tablespoons old-fashioned oats (not instant or quick-cooking)
1 1/4 cups whole-wheat flour or whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup chopped walnuts
2/3 cup chopped walnuts
1/3 cup Splenda Brown Sugar Substitute
1/3 cup canola oil
1 large egg, beaten
1 teaspoon vanilla extract

Preheat oven to 425 degrees.  Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.

In a small bowl, combine buttermilk and 3/4 cup of the oats.  Let soak for 30 minutes.

Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.  Stir in walnuts.

 

In a large bowl, stir together brown sugar substitute, oil, egg and vanilla until just well blended.  Stir in oat mixture. Stir in flour mixture until just combined.  Do not overmix.

 

Divide batter evenly among muffin cups, filling them about two-thirds full.  Sprinkle remaining 2 tablespoons oats over muffins.  Bake for 11 to 15 minutes, or until a tester inserted in the center of a muffin comes out clean.  Transfer pan to a rack and let cool for 5 minutes.  Remove muffins to rack and cool completely.

MAKES 12 MUFFINS

South Beach Diet friendly: Phase 2

Weight Watcher Points:  4

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YUM YUM BROWNIE MUFFINS

1 (18 1/4-oz) box sugar-free Devils Food cake mix

1 (15-oz) can 100% pure pumpkin

Preheat oven to 400 degrees.  Pour cake mix into a large bowl and whisk to remove any lumps.  Add pumpkin and stir until completely smooth and uniform.  Place batter into a 12-cup muffin tin lined with foil baking cups and/or sprayed with nonstick spray.  Place pan in oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.  Allow to cool slightly, then serve.

NOTE:  This is a variation of a "Hungry Girl" recipe.  To see the original recipe, follow this link to Hungry Girl's Yum Yum Brownie Muffins.

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QUICK BREAD RECIPES

WHOLE-WHEAT ZUCCHINI BREAD - CITRUSY

3 eggs

3/4 cup canola oil

3/4 cup Splenda Brown Sugar Substitute

1 teaspoon lemon zest

1/2 teaspoon orange extract

1/4 teaspoon vanilla extract

2 cups grated zucchini

2 1/2 cups whole-wheat flour

3/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.  Beat eggs; add oil and brown sugar substitute and beat well.  Add flavorings and zucchini; combine well.  Mix dry ingredients and nuts together and add to wet mixture.  Divide mixture evenly among four 1-pound mini loaf pans (5.63" x 3.19" x 1.95") and bake for 35 minutes or until wooden skewer inserted into center comes out clean.  Cool in pans on wire rack until bread removes easily.  Remove from pans and cool completely on wire racks.



MAKES 4 1-POUND LOAVES

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WHOLE-WHEAT ZUCCHINI BREAD - SWEET

3 eggs, beaten

1 cup canola oil

1 cup Splenda Brown Sugar Substitute, firmly packed

1 cups grated zucchini

2 tablespoons vanilla extract

3 cups whole-wheat flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspon baking powder

3 teaspoons ground cinnamon

1 cup chopped nuts

Preheat oven to 325 degrees.  Mix togehter eggs, oil, brown sugar substitute, zucchini and vanilla extract in the bowl of a stand mixer.  In a separate large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nuts.  Add flour mixture to zucchini mixture; beat at low to medium speed until smooth.  Pour batter into two 8" x 3 3/4" x 2 3/8" bread pans.  Bake for approximately 50 minutes, or until a wooden pick inserted in the center comes out clean.

MAKES 2 LOAVES

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ROLL RECIPES

SWEET POTATO SANDWICH ROLLS

DOUGH:

1/2 water

2 teaspoons instant yeast

2 tablespoons soft butter

1 teaspoon salt

1 large egg

3/4 cup cooked, mashed sweet potato (1 medium)

1/4 cup nonfat dry milk

1 cup traditional or white whole-wheat flour

2 1/4 to 2 1/2 cups unbleached all-purpose flour

TOPPING:

1 large egg, beaten with 1 tablespoon water

1/4 cup sesame seeds

To make the dough:  Place all ingredients (holding back 1/2 cup of the all-purpose flour) into the bowl of your stand mixer.  Using a dough hook attachment, mix on low, then medium-low until you've formed a soft, but not sticky dough.  Add more flour from your reserved amount if needed to achieve the correct consistency.  Increasing speed to medium, knead the dough for 6 minutes, then place it in a greased bowl, cover and let rise for 45 minutes to an hour; it will almost double in size and look puffy.

To shape and finish the rolls:  After the first rise, deflate the dough and divide it into 6 pieces.  You can roll each piece into a ball, then flatten it to make it 3/4-inch thick (this will give you a large enough diameter to fit your sandwich on after baking.)  Or you can roll each piece into a 12- to 14-inch rope, and form into a Kaiser roll shape.  (To see instructions for shaping into a Kaiser roll, follow this link to King Arthur Flour's blog post "All tied up: Shaping Kaiser Rolls").  Place the rolls in a lightly greased parchment-lined baking sheet.  Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled.  Brush the tops of the rolls with the beaten egg mixture, then sprinkle with sesame seeds.

Bake in a preheated 375 degree oven for 17 to 19 minutes, until the tops are a rich golden brown color, and the centers read above 190 degrees when measured with an instant-read thermometer.  Remove the rolls from the oven and cool on a rack for 5 minutes, before removing from the pan and returning to the rack to cool completely.  Makes 6 large sandwich rolls.

NOTE:  This is a King Arthur Flour Recipe.  The recipe can be found on their website by following this link to King Arthur Flour's Sweet Potato Sandwich Rolls.

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YEAST BREAD RECIPES

WHOLE-WHEAT SANDWICH BREAD

NOTE:  Total time that should be allowed from beginning of preparation of this bread to finished loaves ranges from 12 to 37 hours.  Add another 2 hours for cooling.

Biga

2 cups bread flour

1 cup warm water (100-110 degrees)

1/2 teaspoon instant or rapid-rise yeast

2 cups whole milk

Soaker

3 cups whole what flour, plus extra for kneading

1/2 cup wheat germ

Dough

1/4 cup honey

4 teaspoons table salt

2 tablespoons instant or rapid rise yeast

6 tablespoons unsalted butter, softened

2 tablespoons vegetable oil

bread flour for work surface

For the Biga:  Combine bread flour, water and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute.  Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours.)

For the Soaker:  Combine whole-wheat flour, wheat germ, and milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute.  Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes.  Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).

For the Dough:  Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook.  Add biga, honey, salt, yeast, butter and oil.  Mix on low speed until cohesive mass starts to form, about 2 minutes.  Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes.  Turn out dough onto lightly floured counter and knead 1 minute.  Shape doug into ball and place in lightly greased container.  Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.

Gently press down on center of dough to deflate.  Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle.  Turn bowl 90 degrees; fold again.  Turn bowl and fold dough 6 more times (total of 8 folds.)  Cover and allow to rise at room temperature until doubled in volume, about 45 minutes.

Adjust oven racks to middle and lowest positions, placing baking stone on middle rack, and heat oven to 400 degrees.  Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.  Transfer dough to well-floured counter and divide into 2 pieces.  Working with one ball at a time, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Place loaf seam side down in prepared loaf pan, pressing gently into corners.  Repeat with second ball of dough.  Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan.)

Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop.  Using sharp serrated knife or single-edge razor blade, make one 1/4-inch deep slash lengthwise down center of each loaf.  Pour boiling water into empty loaf pan in oven and set loaves on baking stone.  Reduce oven temperature to 350 degrees.  Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.

Transfer pans to wire rack and let cool 5 minutes.  Remove loaves from pans, return to rack and cool to room temperature, at least 2 hours.

MAKES TWO 9 BY 5-INCH LOAVES

Note:  Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days.  To freeze the bread for up to one month, wrap it with additional layer of aluminum foil.

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