Nutrition Healthy Eating » Breads http://www.nutritioneating.com A Guide To Nutrition Healthy Eating And Nutrition Information Wed, 21 Dec 2011 15:20:52 +0000 en hourly 1 http://wordpress.org/?v=3.1 Blueberry Pinwheel Rolls http://www.nutritioneating.com/blueberry-pinwheel-rolls-2/ http://www.nutritioneating.com/blueberry-pinwheel-rolls-2/#comments Sun, 25 Apr 2010 09:24:05 +0000 healthy http://www.nutritioneating.com/?p=561 Yet Another Related Posts Plugin.]]>
  • 2  cups all-purpose biscuit mix
  • 2  tablespoons sugar
  • 2  teaspoons grated orange peel
  • 1/2 cup plus 2 tablespoons milk
  • 1/4 cup butter or margarine, melted
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans
  • 1  cup fresh blueberries, rinsed and drained
    1. Combine biscuit mix, sugar, and orange peel in a bowl. Add milk; stir with a fork until a dough is formed.

    2. Turn dough onto a lightly floured surface. Shape into a ball and knead until dough is smooth. Roll dough into a rectangle, 18×10 inches. Brush dough with melted butter. Mix brown sugar, cinnamon, pecans, and blueberries and spoon over dough. Roll up jelly-roll fashion and cut into 12 equal pieces.

    3. Put each piece cut side up into a well-greased muffin-pan well or paper baking-cup-lined muffin-pan well.

    4. Bake at 425 ํF 15 to 20 minutes. Remove from muffin pans.  Serve warm.
    [ 1 dozen rolls ]

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    ]]>     http://www.nutritioneating.com/blueberry-pinwheel-rolls-2/feed/ 0     Prune-Wheat Coffee Cake http://www.nutritioneating.com/prune-wheat-coffee-cake/ http://www.nutritioneating.com/prune-wheat-coffee-cake/#comments Wed, 20 Jan 2010 20:09:21 +0000 healthy http://www.nutritioneating.com/?p=242 Yet Another Related Posts Plugin.]]> Filling:

    • 1  cup snipped dried prunes
    • 3/4 up water
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon lemon juice
    • 1/4 cup honey
    • 1/3 cup firmly packed brown sugar
    • 1/2 cup sliced almonds

    Dough:

    • 1  package active dry yeast
    • 1/2 cup warm water
    • 2  tablespoons oil or melted shortening
    • 1/3 cup honey
    • 11/4 teaspoons salt
    • 3/4 cup milk
    • 31/2 to 4 cups whole wheat flour
    • 1/2 cup finely chopped almonds

    Topping:

    • Confectioners’ sugar (optional)

    1. For filling, put prunes and water into a small saucepan. Bring to boiling. Reduce heat and simmer 10 to 15 minutes, or until mixture becomes mushy. Turn contents of saucepan into an electric blender container. Add the spices, lemon juice, honey, and brown sugar; cover and blend until smooth. Pour into a bowl and mix in sliced almonds. Cool.

    2. For dough, soften yeast in warm water in a large bowl. Add oil, honey, salt, and milk. Stir in 1 cup whole wheat flour and chopped almonds. Beat vigorously 2 minutes. Beat in enough of the remaining flour to make a stiff dough.

    3. Turn dough onto a surface lightly floured with whole wheat flour. Knead about 10 minutes, or until dough is smooth, elastic, and shows small blisters under surface when drawn tight.

    4. Form dough into a ball and put into a greased deep bowl; turn to bring greased surface to top. Cover; let rise in a warm place until double in bulk (about 11/4 hours).

    5. Punch dough down and turn onto a lightly floured surface. Divide in half. Roll each half into a 12 x 4-inch rectangle. Spread with half of cooled filling. Roll up jelly-roll fashion, starting with a 12-inch side, and shape into a half circle. Place seam side down on greased cookie sheet. Cut dough with kitchen scissors at 1-inch intervals about three quarters of the way through roll. Turn each section on its side. Cover and let rise again until double in bulk (about 45 minutes).

    6. Bake at 425 ํF 10 minutes.  Reduce to 350 ํF and bake 20 to 25 minutes.

    7. Remove from oven and place on wire racks. If desired, sift confectioners’ sugar over coffee cakes.

    [ 2 coffee cakes ]

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    ]]>     http://www.nutritioneating.com/prune-wheat-coffee-cake/feed/ 0     Blueberry Pinwheel Rolls http://www.nutritioneating.com/blueberry-pinwheel-rolls/ http://www.nutritioneating.com/blueberry-pinwheel-rolls/#comments Tue, 19 Jan 2010 19:08:14 +0000 healthy http://www.nutritioneating.com/?p=234 Yet Another Related Posts Plugin.]]>
  • 2  cups all-purpose biscuit mix
  • 2  tablespoons sugar
  • 2  teaspoons grated orange peel
  • 1/2 cup plus 2 tablespoons milk
  • 1/4 cup butter or margarine, melted
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans
  • 1  cup fresh blueberries, rinsed and drained

    • 1. Combine biscuit mix, sugar, and orange peel in a bowl. Add milk; stir with a fork until a dough is formed.

    2. Turn dough onto a lightly floured surface. Shape into a ball and knead until dough is smooth. Roll dough into a rectangle, 18×10 inches. Brush dough with melted butter. Mix brown sugar, cinnamon, pecans, and blueberries and spoon over dough. Roll up jelly-roll fashion and cut into 12 equal pieces.

    3. Put each piece cut side up into a well-greased muffin-pan well or paper baking-cup-lined muffin-pan well.

    4. Bake at 425 ํF 15 to 20 minutes. Remove from muffin pans.
    Serve warm.

    [ 1 dozen rolls ]

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    ]]>     http://www.nutritioneating.com/blueberry-pinwheel-rolls/feed/ 0     Raised Cornmeal Muffins http://www.nutritioneating.com/raised-cornmeal-muffins/ http://www.nutritioneating.com/raised-cornmeal-muffins/#comments Mon, 18 Jan 2010 18:52:14 +0000 healthy http://www.nutritioneating.com/?p=220 Yet Another Related Posts Plugin.]]>
  • 5 to 51/4 cups sifted enriched all-purpose flour
  • 1/2 cup sugar
  • 1  tablespoon salt
  • 2  packages active dry yeast
  • 21/4 cups milk
  • 1/2 cup shortening
  • 2  eggs
  • 1  cup enriched yellow cornmeal
  • Butter or margarine, melted

    • 1. Mix 23/4 cups flour, sugar, salt, and undissolved yeast thoroughly in a large mixer bowl.

    2. Put milk and shortening into a saucepan. Set over low heat until very warm (120-130 ํF). Add liquid mixture gradually to dry ingredients while mixing until blended. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Mix in eggs and 13/4 cups flour, or enough to make a batter. Beat at high speed 2 minutes, scraping bowl occasionally. Blend in cornmeal and enough of the remaining flour to make a smooth, thick batter.

    3. Cover; let rise in a warm place until double in bulk (1 to 11/2 hours).

    4. Beat batter down. Cut against side of bowl with a large spoon enough batter at one time to fill each greased 21/2- or 3-inch muffin-pan well two-thirds full, pushing batter with a rubber spatula directly into well. Cover; let rise again until almost double in bulk (about 30 minutes).

    5. Bake at 400 ํF about 20 minutes. Brush tops with melted butter. Remove from pans and serve piping hot.

    [ 11/2 to 2 dozen muffins ]


    Note:
    If desired, mix 1 teaspoon crushed herb, such as chervil, oregano, rosemary, or thyme with flour before adding to batter.

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    ]]>     http://www.nutritioneating.com/raised-cornmeal-muffins/feed/ 0     Lemony Apple Nut Bread http://www.nutritioneating.com/lemony-apple-nut-bread/ http://www.nutritioneating.com/lemony-apple-nut-bread/#comments Fri, 01 Jan 2010 08:13:06 +0000 healthy http://www.nutritioneating.com/?p=65 Yet Another Related Posts Plugin.]]>
  • 1/4 cup butter or margarine
  • 2/3 cup sugar
  • 2  eggs, well beaten
  • 2  cups sifted enriched all-purpose flour
  • 1  teaspoon baking powder
  • 1  teaspoon baking soda
  • 1  teaspoon salt
  • 2  cups coarsely grated pared cooking apples
  • 2/3 cup chopped walnuts
  • 1  tablespoon grated lemon peel

    • 1. Cream butter in a bowl; add sugar gradually, mixing until light and fluffy. Beat in eggs.

    2. Sift flour, baking powder, baking soda, and salt together. Add flour mixture alternately with apples to creamed mixture, mixing until blended after each addition. Stir in walnuts and grated lemon peel. Turn into a greased 9x5x3-inch loaf pan and spread evenly.

    3. Bake at 35O ํF 45 to 50 minutes.

    4. Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.

    [1 loaf bread]

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    ]]>     http://www.nutritioneating.com/lemony-apple-nut-bread/feed/ 0     Cornbread http://www.nutritioneating.com/cornbread/ http://www.nutritioneating.com/cornbread/#comments Fri, 01 Jan 2010 07:58:26 +0000 healthy http://www.nutritioneating.com/?p=60 Yet Another Related Posts Plugin.]]>
  • 1  cup sifted enriched all-purpose flour
  • 1/4 cup sugar
  • 1  tablespoon baking powder
  • 3/4 teaspoon salt
  • 1  cup enriched yellow cornmeal
  • 1/4 cup melted shortening, butter, or margarine
  • 1  egg, well beaten
  • 1  cup milk

    • 1. Sift flour, sugar, baking powder, and salt together into a bowl; mix in cornmeal.

    2. Combine melted shortening, egg, and milk. Add liquid mixture to flour mixture; beat just until smooth. Turn batter into a greased 8x8x2-inch pan and spread to corners.

    3. Bake at 425 ํF about 20 minutes. Cut into squares and serve warm.

    [9 servings]

    Crisp Corn Sticks:
    Follow recipe for Cornbread. Spoon batter into 12 greased hot cornstick pan sections, filling each three-fourths full. Bake 10 to 15 minutes.

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    ]]>     http://www.nutritioneating.com/cornbread/feed/ 0     Breads http://www.nutritioneating.com/breads/ http://www.nutritioneating.com/breads/#comments Tue, 29 Dec 2009 12:36:10 +0000 healthy http://www.nutritioneating.com/?p=34 Yet Another Related Posts Plugin.]]> Breads are generally divided into two groups: quick breads and yeast breads. The quick breads include muffins, biscuits, and many kinds of nut and fruit breads. They are quick to mix up indeed, the one rule for quick breads is not to overmix. The second group of breads uses the slower-working yeast as a riser.

    Homemade breads are valuable sources of vitamins and minerals.Many of the following recipes call for enriched all-purpose flour, available in all supermarkets. Whole wheat flour and bran are used in many of these recipes. Cornmeal, rye, oats, and wheat germ are other healthful grain products in some of these breads. Keep flours and grain products on hand and you’ll always be ready to make up that fresh loaf of bread.

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    ]]>     http://www.nutritioneating.com/breads/feed/ 0