<<Disclaimer: Verify this information before applying it to your situation.>>
UNADAPTED TOMATO BREAD RECIPES--adaptation suggestions welcome
RYE TOMATO BREAD non GF
Yield: 15 servings
1 pk (5/16-oz) yeast
1 c Bread flour
3/4 c Unbleached flour
1/2 c Rye flour
1 tb Sugar
1 ts Salt
1 tb Caraway seed
1/4 c Chopped tomato
1 tb Vegetable oil
7/8 c Tomato juice or veg juice v8
GOOD WITH SANDWICHES CONTAINING CHEESE Put all ingredients, in the order given, into the bread pan, select WHITE bread, and push Start. NOTE: Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too. Makes 1 loaf, 8 slices. Each slice: 215 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 43 gm carbohydrates; 7 gm protein; 2 gm fat (10% calories from fat); 0 mg cholesterol, 331 mg sodium; 110 mg potassium; 12 mg calcium.
QUINOA TOMATO BREAD non GF
2 1/4 teaspoons dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain (or sub more flour)
3 tablespoons nonfat dry milk powder
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes (see below)*
1 teaspoon salt
1 1/4 cups water
*Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain, and cool to room tenperature. With a scissors. snip into 1/4 inch pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe. Add all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions. Or knead by hand (or by machine), let rise in bowl lightly sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed with veg. spray) , and then bake till browned and done in a 350 oven (approxinaely 20-25 minutes.)
DRIED TOMATO & ROSEMARY BREAD non GF
2/3 c Water
2 tb Snipped dried tomatoes,
Unsalted, not packed in oil
1 tb Olive or vegetable oil
3/4 ts Salt
2 c Bread flour
3 tb Nonfat dry milk powder
2 ts Granulated sugar
1/2 ts Dried rosemary, crushed
1/2 ts Paprika
1 1/2 ts Bread machine yeast
Make according to machine directions, but add the tomatoes with the water. Per serving: 106 cal., 4g pro., 19g carb., 2g (14%) fat, 1 mg chol., 199mg sod., 0g fiber.
Fresh Tomato Herb Bread non GF
1 pkg dry yeast
tablespoon sugar
1/2 cup warm water
1 1/2 cups tomatoes -- peeled and chopped
2 tablespoons vegetable oil -- I use olive oil
1 tablespoon fresh parsley -- minced
1 tablespoon fresh dill weed -- minced
1 tablespoon fresh oregano -- minced
2 teaspoons salt
3 1/2 - 4 1/2 cups flour
3 tablespoons butter or margarine -- melted
In a large bowl, dissolve yeast and sugar in water; set aside. In blender Puree tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture. Add enough flour to make a smooth dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide in half; shape into loaves. Place into 2 greased 8-in.x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400F. for 15 minutes. Reduce heat to 350F; bake for 25 minutes longer or until done. Brush with melted butter. Yield 2 loaves.
---------------------------------
Do you Yahoo!?
Yahoo! Tax Center - File online by April 15th
* Send administrative questions to [log in to unmask] *
|
