Bread Machine Garlic Bread

I got the recipe from here.  I adapted... NOTHING!  It's so good!

1 cup warm water (70° to 80°)

1 tablespoon butter, melted

1 tablespoon nonfat dry milk powder

1 tablespoon sugar

1-1/2 teaspoons salt

4-1/2 teaspoons dried parsley flakes

2 teaspoons garlic powder

3 cups bread flour

2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). 

Yield: 1 loaf, 16 slices (about 1-1/2 pounds).

Nutritional Analysis:One slice (prepared with margarine) equals 108 calories, 1 g fat (0 saturated fat), trace cholesterol, 229 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein.

WW muffins

Got this recipe from Pat!


Weight Watcher Muffins

(2 points each)

Mix together:

1 & 1/4 cup skim milk

1 & 1/4 cup wheat bran

1/2 cup regular brown sugar

(do not use substitute)

Mix first three ingredients and set aside for 15 minutes

add:

1 & 1/2 cup wheat flour

2 teaspoons cinnamon

1 tablespoon baking powder

mix well then add:

8 oz. crushed pineapple in its own juice (do not drain)

2 egg whites

1/2 cup chopped nuts

1/2 cup raisins

1/2 cup dried cranberries

Mix well, fill muffin tins to the top (this does not rise much) . Bake at 350 degrees for 16-20 minutes. 12 muffins 

equal 2 points (old point conversion) each. One recipe should yield a dozen muffins if you don't use jumbo muffin pans!

*I leave out the cranberries,  raisins, and slightly increase the raisins. I also add about 1/2 cut shredded carrot, to increase the fiber, but not the calories.

Making and then freezing these makes a great quick breakfast or snack. They do not keep well for long unless frozen because of the moisture content.

Banana Bread

I got this recipe from here it's my new favorite!  My friend Sara told me about it, she says it's the bees-knees!  It is really really good! 

1 cup mashed bananas
1 cup sour cream
1/4 cup butter (I only bake with butter but the recipe called for margarine (gross!)
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Homemade bread!

No bread machine needed (that's how I normally make my homemade bread).  I couldn't fit the last two cups in with my mixer so i had to kneed by hand, but so worth it!  I made this to go with the spaghetti I made for the Alive Leaders tonight.  Got the recipe from here.

Ingredients


1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Directions

1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Raisin Nut Quick Bread

I got this recipe from Sara who got it from Betty Crocker! It's very adaptable, she's done a million things with substituting the raisins, cinnamon, pecans.

3 cups flour
4 tsp baking powder
Cinnamon
1 tsp salt
1 beaten egg
1 cup sugar
1 2/3 c milk
1/4 c oil
3/4 cup raisins
1 cup pecans

Preheat oven to 350*

Combine Flour, baking powder, salt, cinnamon in one bowl.

Combine Sugar, egg, milk, oil in mixer. Mix away!

Add flour mixture. Mix until well combined.

Add in raisins and pecans.

Bake 1 hour 15 minutes.

Makes 2 loaves

Soft Oatmeal Bread

Ingredients


1-1/2 cups water (70° to 80°)

1/4 cup sugar

1/4 cup canola oil

2 teaspoons salt

1 teaspoon lemon juice

3 cups white whole wheat flour

1-1/2 cups quick-cooking oats

2-1/2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (16 slices, 2 pounds).


Nutrition Facts: 1 serving (1 slice) equals 158 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

http://www.tasteofhome.com/Recipes/Soft-Oatmeal-Bread

Got this recipe from here. Zucchini and blueberries!! YUMMY!!

Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans (I made 6).
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.