Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 You can leave the oil/butter out of almost any bread recipe. However, the bread will dry up faster since the oil/butter acts as a preservative. I usually keep 1 tablespoon in my breads as a compromise. Here is a fatfree bread. Kathleen * Exported from MasterCook * Whole Wheat Bread Recipe By : Everyday Cooking with Dr. Dean Ornish, page 133 Serving Size : 24 Preparation Time :0:00 Categories : Breads Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup instant nonfat dry milk 2 packages active dry yeast -- (1/4-ounce) 1/4 cup sugar 1 tablespoon salt 6 1/2 cups whole wheat flour -- up to 7 1/2 cups Makes two 8 1/2-inch loaves Even if you have access to a good local bakery, you may want to make your own bread occasionally for the sheer pleasure of it. This easy bread has that sweet aroma and wholesome, nutty taste of a 100 percent whole grain loaf. In a large bowl, stir together 3 cups warm (not hot) water, dry milk, arid yeast. Let stand 3 to 4 minutes to dissolve the yeast. Add the sugar, salt, and 4 1/2 cups of the flour. Beat vigorously until you have a smooth, heavy batter, about 2 minutes. Add 1 1/2 cups of the remaining flour and stir vigorously to make a manageable dough. Turn the dough out onto a generously floured surface and knead for 2 minutes, adding additional flour as necessary to keep dough from sticking. Let dough rest 10 minutes. Resume kneading until the dough is smooth and elastic, about 8 minutes, adding enough of the remaining flour as necessary to keep the dough manageable. Spray a large bowl with nonstick spray. Put the dough in the bowl, cover with a clean towel, and let rise until doubled, 1 to 2 hours. Punch the dough down, divide it in halt and form each half into a loaf. Transfer to two 5 1/2 by 4 1/2 by 2 1/2-inch loaf pans, either nonstick or lightly sprayed with nonstick spray. Cover loosely with a towel and let rise until doubled, 45 to 60 minutes. Preheat oven to 350 degrees F. Bake loaves until firm and nicely browned, 55 to 60 minutes. Remove from the pans and cool on a rack before slicing. TIP: Breads without fat tend to go stale more quickly than breads with fat. It's best to freeze what you can't eat within a day or two. It will keep for a month if well wrapped. Serving size: 1/12 loaf. Calories: 123, Fat: 0.6 g, Cholesterol: 0.1 mg, Carbohydrate: 26.0 g, Protein: 5.0g, Sodium: 293 mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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