Category Archives: Bread

Corn Bread With Jalapenoes

Based on a recipe from Epicurious and originally Bon Appetit, but modified to use non-dairy ingredients. Needs some work, should be sweeter and more moist.

Ingredients

1 cup yellow corn meal
1 cup all purpose flour
4 jalapeno peppers, seeded and chopped
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsweetened soy milk
2 eggs, beaten to blend
3 tablespoons Earth Balance buttery spread, original

Preparation

  1. Mix the dry ingredients in a large bowl.
  2. Beat the eggs and add the soy milk and melted Earth Balance in a small bowl.
  3. Add the liquid to the dry ingredients, stirring to break up lumps.
  4. Pour the batter into a well oiled 8″ square baking dish.
  5. Bake 425° F for 20 to 25 minutes.

Nutrition

24 servings

Nutrition Facts
Serving Size 37 g
Amount Per Serving
Calories

70
Calories from Fat

20
% Daily Value*
Total Fat

2.3g
3%
Saturated Fat

0.5g
3%
Trans Fat

0.0g
Cholesterol

14mg
5%
Sodium

236mg
10%
Total Carbohydrates

10.9g
4%
Dietary Fiber

0.8g
3%
Sugars

1.8g
Protein

2.0g
Vitamin A 2% • Vitamin C 1%
Calcium 3% • Iron 4%
Nutrition Grade B+
* Based on a 2000 calorie diet

Cornbread with Raisins, Cranberry and Fennel

Quick and easy cornbread. Sweet fruits in cornbread are a little unusual, but interesting.

Ingredients

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt

1/4 cup Earth Balance Original Natural Buttery Spread
2 large eggs
1 1/2 cups soy milk

1/2 cup golden raisins, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed

Preparation

Crush the fennel seeds in a mortar and pestle.

Combine the dry ingredients in a large bowl.

Melt the Earth Balance in a small bowl in the microwave (about 20 seconds).

Beat the eggs lightly in a medium bowl and whisk in the soy milk. After the butter has cooled, mix it in as well.

Fold the wet ingredients into the dry ingredients and stir just enough to break up lumps. Add the raisins, cranberries and fennel.

Pour the batter into two greased bread pans.

Bake 375° F for 30 minutes. Take out of the oven and cool in the pans for 10 minutes then transfer to a rack to cool.

Nutrition

24 servings

Nutrition Facts
Serving Size 41 g
Amount Per Serving
Calories

91
Calories from Fat

25
% Daily Value*
Total Fat

2.8g
4%
Saturated Fat

0.7g
3%
Trans Fat

0.0g
Cholesterol

16mg
5%
Sodium

145mg
6%
Total Carbohydrates

14.6g
5%
Dietary Fiber

0.9g
4%
Sugars

5.3g
Protein

2.2g
Vitamin A 1% • Vitamin C 1%
Calcium 3% • Iron 4%
Nutrition Grade B+
* Based on a 2000 calorie diet

Naan Indian Bread

Recipe from All Recipes.

Original recipe makes 14 servings

Ingredients

2 tsp yeast (1 package)
1 1/2 cup warm water
3 tablespoons milk
1 egg, beaten

4 1/2 cups bread flour
2 teaspoons salt
1/4 cup white sugar
2 teaspoons minced garlic (optional)

Preparation

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough (and knead in garlic if you are using it)

Divide the dough into eight pieces, roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat heat oven to 500° F with a pizza stone in place.

Take each piece of dough, one at a time, and roll into 8-inch oval shape about 1/4″ thick. Dust lightly with dry flour to help with the rolling.

Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone into the oven.

You can place 2 to 3 Naan on the baking/pizza stone at a time. The Naan will take about 3 minutes to cook, depending upon your oven. After the Naan is baked, it should be golden brown color on top.

Remove from the oven and cool on a rack.

Nutrition

16 servings

Nutrition Facts
Serving Size 67 g
Amount Per Serving

Calories

147

Calories from Fat

6
% Daily Value*

Total Fat

0.7g
1%

Cholesterol

10mg
3%

Sodium

297mg
12%

Total Carbohydrates

30.3g
10%

Dietary Fiber

1.1g
4%

Sugars

3.4g

Protein

4.3g
Vitamin A 0% • Vitamin C 0%
Calcium 1% • Iron 10%
Nutrition Grade B+
* Based on a 2000 calorie diet

Focaccia Bread

Focaccia is a generic term for a flat oven baked bread. This version is adapted from Epicurious and uses a potato and rosemary.  The bread can be topped with slices of tomato, olives, onions, or pretty anything else that suits your fancy.

Ingredients

2 1/2 cups bread flour
1 medium size russet potato
3 tsp fresh rosemary (maybe 11/2 tsp dry)
1 tsp salt

1 cup warm water
3 tbsp olive oil
1/4 tsp sugar
2 tsp yeast

1 roma tomato (or other toppings as prefered)
1/2 tbsp olive oil
1/4 tsp kosher salt

Extra flour as needed to keep surfaces and your hands from sticking to the dough when you knead.

Preparation
Pierce the potato repeatedly with a fork and microwave on high for 5 minutes, turn over and microwave for another five minutes. Set aside to cool.

Combine the water, olive oil, sugar and yeast. Set aside to allow the yeast to begin fermenting.

In a food processor with the dough blade in place, combine the flour, salt and rosemary. Process about 30 seconds to mix and break up the rosemary.

Cut the potato in half and scoop out the flesh and add to the flour in the food processor. Run the processor repeatedly in pulses to break up the potato and mix well with the flour.

With the processor running continuously, add the yeast mixture to the flour/potato. Continue processing about another minute, then scrape the dough out onto a clean lightly floured plastic chopping sheet.

Knead by hand for a couple of minutes and transfer the dough to a large oiled bowl. Cover with plastic wrap and set in a warm location to rise for an hour.

Punch the dough down and knead again for about a minute. Stretch and knead the dough into a 12″ disk on a parchment paper covered baking sheet.

Slice the tomato and arrange on top of the dough.  Brush the dough with the remaining olive oil, and sprinkle with the final salt.

Bake 450° F for 20 minutes.

Nutrition

12 servings

Nutrition Facts
Serving Size 80 g
Amount Per Serving
Calories

146
Calories from Fat

40
% Daily Value*
Total Fat

4.5g
7%
Saturated Fat

0.6g
3%
Cholesterol

0mg
0%
Sodium

247mg
10%
Total Carbohydrates

23.3g
8%
Dietary Fiber

1.3g
5%
Sugars

0.7g
Protein

3.4g
Vitamin A 2% • Vitamin C 12%
Calcium 1% • Iron 11%
Nutrition Grade B+
* Based on a 2000 calorie diet

Whole Wheat Cranberry Walnut Bread

This is a nutritious and tasty bread.  Modified from Gourmet to increase the protein and substitute healthier oils.  Still a bit high in fat, but the walnuts are worth it.  Great bread for breakfast.

Ingredients

2 1/4 cup bread flour
2 cups whole wheat flour
1/4 cup soy flour
2 tsp salt

1/2 cup unsweetened soy milk
1 cup water
1/4 cup molasses
4 tbsp olive oil
2 tsp yeast (1 package)

1 cup walnuts, chopped
1 1/2 cups dried cranberries

Extra flour as needed for kneading

Cooking oil spray

Preparation

Combine the dry ingredients in a large mixing bowl.

Combine the liquids in a small bowl or 2 cup measuring cup.  Microwave about 30 seconds to warm the mix and stir in the yeast.  Wait about 10 minutes for the yeast to begin fermenting.

Add the liquid to the dry ingredients and mix well to form a mass of dough.  Knead in the walnuts and cranberries.  Continue kneading by hand about 5 minutes.  I use a nylon chopping sheet as the surface for kneading because it is non-stick and easy to clean.  Flour your hands lightly as necessary to keep the dough from sticking.

Place the dough in a large oiled bowl and cover with plastic wrap.  Allow to rise in a warm location until the dough has doubled in size (about 1 1/2 hours).

Punch the dough down and divide in half.  Form each half into an oblong mass and place them on a parchment paper covered baking sheet.  Spray the dough with cooking oil spray and cover with plastic wrap.  Allow to rise another 1 hour in a warm location.

Bake 425°F for 20 minutes.  Depending on how even the heat is in your oven, you may need to rotate the sheet mid way through baking.

Transfer to a rack to cool.

After the bread is cool, you can store it in a sealed zip lock bag in the refrigerator for a week.

Nutrition

20 servings, 67 g per serving

Nutrition Facts
Serving Size 67 g
Amount Per Serving

Calories

183

Calories from Fat

63
% Daily Value*

Total Fat

7.0g
11%

Saturated Fat

0.7g
3%

Trans Fat

0.0g

Cholesterol

0mg
0%

Sodium

239mg
10%

Total Carbohydrates

25.8g
9%

Dietary Fiber

1.7g
7%

Sugars

3.2g

Protein

5.1g
Vitamin A 0% • Vitamin C 2%
Calcium 2% • Iron 10%
Nutrition Grade B
* Based on a 2000 calorie diet