Servings :
12
Categories :
Breads
Swedish
Low-Cal
Vegetarian
Ethnic
2
tablespoons
Active Dry Yeast
1/2 cup
Lukewarm
Water (105 to 110, degrees)
1/2 cup
Milk,
scalded
1/4 cup
Sugar
1/2
teaspoon
Salt
1/4 cup
Vegetable
Oil
1 Egg
3 1/2 To
4
c Flour
1
teaspoon
Ground Cardamom
1/2 cup
Raisins,
dark or golden
Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour
the hot milk over
the sugar to dissolve it. Pour the hot milk over the sugar to dissolve
it.
Add the salt and
vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into
the sugar mixture.
Add the raisins and extra flour. Beat until smooth. Turn the dough onto
a
lightly-floured
surface. Knead until smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let rise
in
a warm place until
doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface. Divide
into
thirds. Roll
each part into a 10-inch-long strand. Braid loosely.
Place on a lightly-oiled baking sheet. Cover and let rise in a warm
place
until doubled,
about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Serves 12
One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5 Sodium:
94
Potassium: 89
Cholesterol: 23
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0,
by Betty
Wedman, M.S.,R.D.
Servings :
12
Categories :
Breads
Vegetarian
2
tablespoons
Yeast
1/2 cup
Lukewarm
Water (105 to 110, degrees)
1/2 cup
Milk,
scalded
1/4 cup
Sugar
1/2
teaspoon
Salt
1/4 cup
Vegetable
Oil
1 Egg
3 1/2 To
4
c Flour
1
teaspoon
Ground Cardamom
1/2 cup
Raisins,
dark or golden
Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk over
the
sugar to
dissolve it. Add the salt and vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into
the sugar mixture.
Add the raisins and extra flour. Beat until smooth. Turn the dough onto
a
lightly-floured
surface. Knead until smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a damp towel and let rise
in
a warm place until
doubled, about 1 hour.
Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely.
Place on a
lightly-oiled baking sheet. Cover and let rise in a warm place until
doubled,
about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Servings :
16
Categories :
Breads
Vegetarian
1 1/4
cups
Whole wheat flour
1/2 cup
Unbleached
white flour
2
teaspoons
Baking powder
1/2
teaspoon
Salt
3
tablespoons
Margarine
1/3 cup
Apple
juice
1 cup
Well
mashed, cooked sweet
potato
3
tablespoons
Honey
1/3 cup
Finely
chopped walnuts or, - pecans
Preheat oven to 425F.
In a mixing bowl, sift together the flours, baking powder & salt.
Work
in the margarine till
the mixture resembles coarse breadcrumbs. Add apple juice, potato,
honey
& nuts & work till
it resembles a soft dough.
Turn dough out onto a well-floured board & knead enough extra flour
to
make the dough lose
its stickiness. With floured hands, divide dough into 16 equal parts.
Shape
into small
balls & arrange on a lightly oiled cookie sheet, patting them down
a
bit to flatten them.
Bake for 12 to 15 minutes.
Serve hot with Creamy Mushroom Soup.
Servings : 6
Categories :
Vegetarian
Breads
1/2 cup
Chopped
onion
1/2 cup
Diced
celery
1
tablespoon
Oil
1 cup
Chopped
nuts (walnuts and
Cashews),
finely chopped
1 cup
Cottage
cheese
1/2
teaspoon
Salt
1 cup
Bread
crumbs
2 Eggs,
lightly
beaten
1/4
teaspoon
Poultry seasoning
1 1/4
teaspoons
Onion powder
2/3 cup
Water
From: The Thanksgiving Book
"This hearty vegetarian standard takes the place of roast turkey at
White
Cloud Inn, in the
Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery
in
oil. Put all
ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until
just
firm and
slightly brown on top, about 35 to 40 minuets. Serve with you favorite
sauce
or gravy. The
Inn uses a mushroom sauce, but the dish is also good with a tomato
sauce
or onion gravy.
Yield: 5 to 6 servings.
Shared By: Pat Stockett
Servings :
12
Categories :
Vegetarian
Breads
2
packages
Baking yeast
1/4 cup
Warm
water
1
teaspoon
Molasses
2 cups
Soymilk
1/2 cup
Molasses
4
tablespoons
Dairy-free margarine, melted
3 cups
Unbleached
flour
3 cups
Whole
wheat flour
Add yeast and 1 teaspoon molasses to warm water; stir and let sit until
bubbly.
To a large bowl add soymilk, 1/2 cup molasses, melted margarine and
salt.
Stir in yeast
mixture. Next add flour, one cup at a time. (Mix white and whole wheat
flour
together before
adding). Stir well with each addition.
Turn out dough on flat surface and knead about 5 minutes or so untl
smooth
and elastic,
adding more flour, as necessary.
Place dough into a greased container and cover. Let rise about one
hour,
in a warm location.
Form into buns and let rise about 30 or 40 minutes on greased cookie
sheets.
Cover with
plastic wrap that has been sprayed with non-stick spray.
Bake in 350-degree oven about 20 minutes. Cool on wire racks.
Note: Or form into two large loaves and bake 30 to 35 minutes. While
bread
is hot, bursh
tops with melted margarine or spray tops with PAM, if desired.
Recipe by Shirley Wilkes-Johnson
Servings :
14
Categories :
Breads
Indian
Vegetarian
2 1/4
cups
Durum flour
1/2
teaspoon
Sea salt
1
tablespoon
Canola oil
2/3 cup
-Very
warm water
Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if
necessary.
Remove dough from bowl and knead on a lightly floured surface until
smooth,
about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place
for
one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal
portions.
Roll each
piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat. Working
with
one ball of
dough at a time, flatten it, then roll into a 6" circle, using only
enough
flour to keep
dough from sticking. When griddle is hot, pick up dough, shake off
excess
flour and place it
on a hot pan. Cook until brown spots appear, about one minute. Flip
dough
over and cook on
other side. (Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg
chol,
18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1
cup
unbleached
all-purpose flour.
Spread with margarine or butter after cooking to maintain moistness.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
Servings : 6
Categories :
Breads
Mexican
Vegetarian
1 1/2
cups
Unbleached All-Purpose Flour
1 1/2
cups
Whole Wheat Flour
1/4
teaspoon
Baking Powder
1 cup
Warm
Water (110 F)
2
teaspoons
Vegetable Oil
1/4
teaspoon
Salt
These tortillas are lower in saturated fat, with no cholesterol and
higher
in fiber than
traditional tortillas prepared with lard and white flour.
Cornstarch, for dusting the tortillas Stir together the first 6
ingredients.
On a floured
board knead until smooth. Divide dough into 12 equal balls. Dust
lightly
with cornstarch.
Roll into a circle as thin as possible on a lightly- floured board.
Drop
onto a very hot
ungreased griddle. Cook until brown spots appear on one side. Turn and
cook
on second side.
Yield: 12 large tortillas