VT11: bread, jello

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* Exported from MasterCook *

 

Four Grain Cornbread

 

Recipe By :Vegetarian Times 1998

Serving Size : 12 Preparation Time :0:00

Categories : Breads Menu 11

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup millet

3/4 cup hot tap water

1 package dry yeast

1/2 teaspoon honey (optional)

1 1/3 cups warm water

1/2 cup corn flour

1 cup whole-wheat bread flour

1 1/2 cups unbleached white flour

2 teaspoons salt

3 tablespoons rolled oats

 

Place millet in a small bowl; cover with 3/4 cup hot tap water. Set aside until

millet softens and absorbs water, about 15 minutes. In a separate small bowl or

cup, dissolve yeast and honey (if desired) in 1 1/3 cups warm water; set aside

until foamy.

 

In a large bowl, combine flours and salt. Add yeast mixture; knead until mixture

is incorporated, about 2 minutes. Drain millet and add to dough. Knead about 10

minutes, until millet is evenly incorporated. (Dough will be somewhat sticky).

 

Lightly oil a large bowl. Place dough in bowl; immediately turn dough over so

that oiled side is up. Cover with a damp towel and let rise until doubled in

bulk, 2 to 3 hours.

 

Punch down dough; shape into a round loaf. Place loaf on a floured peel or

baking sheet. Sprinkle oats on top, pressing down lightly to stick to dough. Let

rise until almost doubled in hulk, about 1 hour.

 

Place bread-baking tiles or baking sheet into oven; preheat to 450F. Slash top

of loaf decoratively and slide onto heated tiles or baking sheet. Bake until top

is well browned and bread sounds hollow when tapped on bottom, about 30 to 45

minutes.

____________________________

Per Serving: 150 Calories; 5g Protein; 1g Fat; 30g Carbohydrates; 0mg

Cholesterol; 389mg Sodium; 3g Fiber.

 

Source:

" Complete Thanksgiving Cookbook: From the Hearth "

S(File Date):

" 1994-08 Vegetarian Times Magazine "

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 140 Calories; 1g Fat (5.3% calories from

fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 358mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.

 

NOTES : Cornbread is usually a quick bread, but this yeasted version is

flavorful and worth the rising time.

Nutr. Assoc. : 0 1582 0 2130706543 0 0 1646 5738 0 0

 

 

* Exported from MasterCook *

 

Hartzie's Cranberry Mold

 

Recipe By :Vegetarian Times 1998

Serving Size : 6 Preparation Time :0:00

Categories : Menu 11 Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fresh cranberries

4 large oranges

2 tablespoons maple syrup

1/2 cup agar flakes

 

Juice the oranges. Scrap pulp from shells (remove bitter membranes). In a food

processor or grinder, grind cranberries and orange pulp until coarse. Set aside.

Combine orange juice, maple syrup and agar flakes in a saucepan over medium high

heat and bring to a boil. Simmer, stirring, until agar flakes dissolve. Make

sure flakes completely dissolve; otherwise the dish will not gel properly.)

Combine with cranberry mixture and stir well. Spoon into a decorative mold or

casserole and refrigerate until firm. When set, rinse outside of container under

hot water and turn mold onto a platter to serve. ____________________

Per serving: 82 cals, 1g protein; 0g fat; 21g carb; 0mg chol; 3mg sodium; 4g

fiber

 

Source:

" Complete Thanksgiving Cookbook: Harvest of Side Dishes "

 

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Per Serving (excluding unknown items): 75 Calories; trace Fat (1.9% calories

from fat); 1g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1/2 Other Carbohydrates.

 

NOTES : You can make this recipe up to 3 days ahead.

Nutr. Assoc. : 0 0 0 2024