Servings :
15
Categories :
Breads
Greek
Low-Cal
Vegetarian
1
package
(or 1 tablespoon) Active Dry, Yeast
1/4 cup
Warm
Water (110 to 115, degrees)
1/3 cup
Sugar
1
teaspoon
Ground Cardamom
1/4
teaspoon
Salt
1 Egg
1/4 cup
Milk
1/4 cup
Vegetable
Oil
1 1/2
cups
Whole Wheat Flour
1 cup
All-Purpose
Flour
1/4 cup
Golden
Raisins
1/4 cup
Walnuts,
chopped
Dissolve the yeast in the warm water. Combine the sugar, cardamom,
salt,
egg, milk and oil
in a large bowl. Mix well. Add the yeast mixture, flours, raisins and
nuts.
Mix well. Add
enough extra flour to make soft dough. Turn the dough out onto a
floured
surface and knead
until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a
damp
towel and let
rise in a warm place until doubled in bulk, about 1 hour. Bake in a
350-degree
oven 35 to 40
minutes, or until brown.
Servings : 1
Categories :
Vegetarian
Breads
1 3/4
cups
Flour
1/2 cup
Self-rising flour
1/4 cup
Whole
wheat Flour
1
package
Dry yeast
2 1/2
cups
Water, warm
1/2
teaspoon
Baking soda
1/2
teaspoon
Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm
water
and mix into a
fairly thin, smooth batter.
Let the mixture sit for three full days at room temperature.
Stir the mixture once a day. It will bubble and rise. When you are
ready
to make the injera,
add the baking soda and salt and let the batter sit for 10-15 minutes.
Heat
a small, nonstick
9-inch skillet. When a drop of water bounces on the pan's surface, take
about
1/3 cup of the
batter and pour it in the skillet quickly, all at once. Swirl the pan
so
that the entire
bottom is evenly coated, then return to heat. The injera is cooked only
on
one side and the
bottom should not brown. When the moisture has evaporated and lots of
"eyes"
appear on the
surface, remove the injera. Let each injera cool and then stack them as
you
go along. If the
first injera is undercooked, try using less of the mixture, perhaps 1/4
cup,
and maybe cook
it a bit longer. Be sure not to overcook it. Injera should be soft and
pliable
so that it
can be rolled or folded, like a crepe.
Nutritional Information per serving: xx calories, xx gm protein, xx gm
carbohydrate, xx gm
fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber
Posted on GEnie Food & Wine RT Mar 07, 1993 by J.PRINCE13 [Dale]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253,
GT Cookbook
echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com
Servings : 8
Categories :
Breads
Italian
Vegetarian
8 1/2
Inch
Slices Firm, 1 to 3
Olive Oil
~ Italian-Style or 1 tb Prepared herbes de Provence, - Multigrain Bread
- or to taste .. See Note
Heat oven to 450 degrees. Brush both sides of bread slices with olive
oil;
place in a
single layer on baking sheet and sprinkle tops only with herbes de
Provence.
Bake until
golden and crisp.
Note: Herbes de Provence is a blend of dried bay leaves, thyme,
rosemary,
basil, coriander,
nutmeg, savory, lavender, cloves and white pepper.
Makes 8 slices
Source: Vegetarian Times, March 1993
Servings : 12
Categories :
Breads
Vegetarian
1 cup
Rice
or soy milk *
1/4 cup
Sugar
1/4 cup
Maple
syrup
4
teaspoons
Salt (uh, is this right? KM)
1 cup
Water
6
teaspoons
Yeast
3
teaspoons
Egg replacer
6
tablespoons
Water
1/3 cup
Uncooked
oatmeal
1/4 cup
Wheateena
cereal, cooked in
1 cup
-Water,
and cooled
2 cups
Whole
wheat flour
3 cups
All
purpose flour
NOTE on rice or soy milk: if it's a thick milk, dilute it to the
consistency
of cow's milk)
Simply mix all ingredients until all is blended.Dough will be very
sticky.Divide
evenly into
2 oiled or sprayed with Pam loaf pans.Allow to rise until doubled (it's
a
pretty dense
bread,but on a warm day,rising should be completed in about 4 hours)
Bake
in a preheated 375
degree oven for about 1 hour. Terrific for sandwiches or as a breakfast
food!
FROM: L HERSHKOWITZ (BDBG15B)
Servings : 8
Categories :
Vegetarian
Main Dish Breads
Appetizers
1 1/2
cups
Millet
3 3/4
cups
Water
2
teaspoons
Sea salt
1 1/2
cups
Peeled, finely diced carrots
1 cup
Finely
diced celery
1 cup
Finely
diced onions
1 Garlic
clove,
minced
2
tablespoons
Sesame oil
1 1/2
teaspoons
Dill weed
1
teaspoon
Dried thyme
1 cup
Pistachio
nuts (optional), OR- roasted sunflowe
3
tablespoons
Unbleached flour
3
tablespoons
Gluten flour
You can serve this versatile loaf for lunch or as an appetizer. Place
slices
on a bed of
Bibb lettuce with vegetable garnishes and a light, creamy salad
dressing.
************************************************************
Rinse the millet and put it in a medium saucepan with the water and 1/2
teaspoon
sea salt.
Cook the millet, covered, over medium heat for about 30 minutes or
until
soft; the millet
should absorb all of the water. (If the grains are too moist, the loaf
will
not bind
properly.)
Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or
until
the onions are
translucent. Add the seasonings, including the remaining 1 1/2
teaspoons
of salt. Mix the
cooked millet and the vegetables together, along with the nuts or
seeds,
if you wish. Mix
the two flours together and add them to the millet mixture, blending it
well
so the loaf will
hold together.
Lightly oil and flour a large loaf pan. Press the millet mixture into
the
pan and bake in a
preheated oven at 400 degrees F for about one hour. (If the millet
mixture
is warm when you
put it in the pan, reduce the baking time to about 45 minutes.) Allow
the
loaf to cool for
10 minutes, then carefully remove it from the pan. To avoid breaking
the
loaf, you may wish
to slice it while it is still in the pan.
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
0-89815-377-8 Typed for you by Karen Mintzias