LOW FAT CORN BREAD RECIPE. LOW FAT CORN
LOW FAT CORN BREAD RECIPE. WHAT IS THE BEST WAY TO LOSE WEIGHT.
Low Fat Corn Bread Recipe
Easy Breadmaking for Special Diets : Wheat-Free, Milk- And Lactose-Free, Egg-Free, Gluten-Free, Yeast-Free, Sugar-Free, Low Fat, High To Low Fiber
With this book you will spend less time in the kitchen by having your bread machine, food processor, or mixer share the workload of baking for a special diet. It contains 195 recipes for allergy and other special diets. 135 of the recipes in the book are free of wheat, milk, eggs, corn, and soy; a chapter of yeast-free breads is also included. The book contains recipes for breads of all kinds, main dishes, and desserts. The information about bread machine features will help you choose the machine that best meets your needs at a reasonable price.
Baked Potato Bread
Soft and delicious. Tastes like a loaded baked potato.
Baked Potato Bread
Approx 6 cups All Purpose Flour
1 ? cups Water
1 cup Mashed Red Potatoes
8oz container of Sour Cream
? cup Bacon
? cup Fresh Chives
2 tsp Salt
2 ? - 3 tsp Active Yeast
Either the night before or a few hours before starting the dough:
? Fry the bacon. Let cool. Save a couple tablespoons of clean bacon fat. It takes about ? pound of bacon to get the ? cup so I always cook a pound and then enjoy any leftover pieces as I bake.
? Clean the eyes out of the potatoes but leave skins on. Cube and cook the potatoes until soft. Drain, mash, and let cool. When draining the water, reserve about ? to ? cup. I use this as part of the overall 1 ? cups of water. This gets some of the starch that gets cooked out of the potatoes back in the dough. The pieces of skin give the loaf a bit of confetti color.
? Crumble or chop the bacon into small pieces.
? Chop the chives. One pkg of fresh chives from your markets produce aisle works out to about ? cup.
? Mix the mashed potatoes, 2 cups of flour, salt, yeast. If you cooked the bacon early enough and the bacon fat has already solidified, I add it at this point. Otherwise, add it in the next step. I use a Kitchenaid mixer with the paddle attachment for this point.
? Add the sour cream, water, chives, and bacon. Mix well. You’ll have a somewhat gloppy mess in the bowl.
? I switch to my bread dough attachment at this point and mix in 2 cups of flour.
? As the dough starts coming together, add spoonfuls of flour until you reach a firm but sticky/tacky dough. This is approximately 6 cups of flour. I will usually knead in the last bit of flour by hand to get the best feel for the dough.
Rise & Bake:
? Place dough in an oiled bowl and cover with plastic wrap. Let rise until doubled. Usually about 90 min to two hours, but can vary depending on yeast and temp in your proofing area. I use a baker’s spray for oiling the bowl, and also spray the wrap I use to cover the dough, as the dough is quite sticky.
? Turn dough out onto a floured surface and gently degas it. I usually stretch the dough as if I was making a rectangular pizza and then fold it as if I was doing a letter fold on a piece of paper, and then roll of fold it once again in the opposite direction.
? Portion and shape the loaves. I get two 10" round loaves from this recipe. It could also be made into dinner rolls, or shaped as sandwich bread. I don’t have a baking stone so I use baking sheets with baking parchment, and a touch of corn meal sprinkled on them to set the loaves on.
? Allow the shaped loaves to double. As they get to size, pre-heat the oven to 450F. I want to cook them the first 5 minutes at 425, but I know when I open the oven to put the loaves in I am going lose about 25 degrees or more in heat, I pre-heat to a higher temp.
? When you are ready to put the loaves in the oven, turn the heat to 425F, and put them in. Set a timer for 5 min.
? When timer goes off, lower heat to 350F, and set timer for 25 minutes.
? After 25 minutes, check internal temp of bread for temp of 195F or for a nice golden brown color. Depending on your oven, they might need a few more minutes in the oven.
? When done, cool on racks.
flax seed honey corn bread
There are not enough flax seed recipes out there. I love them, they are so good for you plus you can use them as an egg substitute for vegan recipes and around the house as hair gel and lube—oh the wonderful uses of flax seeds.
The cast iron skillet bread was a one of those cup’a recipes, a cup of this and cup of that!
1 cup flour
1 cup corn meal
*1 cup (its 2 teaspoons of flax seeds and a cup of water) of flax seeds that have been soaked over night (and their liquid see next photo) if you dont have flax seeds, add an extra egg.
A cup of honey or sugar
A cup of buttermilk (milk with whey on the counter overnight)
Teaspoon of each baking soda, baking powder and salt
2 tablespoons of vanilla olive oil
Melt a big pat of butter in a cast iron skillet, then add all the other ingredients and stir well, beat it if you want to add more air. Bake in woodstove or in oven at 375 for about a half hour, I talked to my mom on the phone the entire time, so it could have been 45 minutes.
Flaxseeds are rich in alpha linolenic acid (ALA), an omega-3 fat, and are an anti-inflammatory and protect bone health.
Heck, flaxseeds, are good for everything! Flaxseed meal and flour provides a very good source of fiber that can lower cholesterol levels in people with atherosclerosis and diabetic heart disease, reduce the exposure of colon cells to cancer-causing chemicals, help relieve constipation and stabilize blood sugar levels in diabetic patients. Flaxseeds are also a good source of magnesium, which helps to reduce the severity of asthma by keeping airways relaxed and open, lowers high blood pressure and reduces the risk of heart attack and stroke in people with atherosclerosis and diabetic heart disease, prevents the blood vessel spasm that leads to migraine attacks, and generally promotes relaxation and restores normal sleep patterns.
low fat corn bread recipe
Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.
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