I love bread. So much. Toast with earth balance and nutritional yeast is like a little slice of heaven to me.
I don't really understand those who VOLUNTARILY give up carbs. Not all carbs are not evil, despite what you may have heard. Complex Carbohydrates that are found in WHOLE wheat give you energy! It's the simple carbs you need to steer clear from, white bread, white pasta and the like.
Now, if you are gluten free because it makes you sick to eat stuff like that... I feel your pain. BUT you can use a mixture of brown rice flour, potato starch, corn starch, tapioca flour and xanthum gum. Also, I'm pretty sure Whole Foods sells this type of mixture as gluten-free flour so you don't have to worry!
So, speaking of bread I thought I would share my TWO favorite bread recipes. That's right, it's a two-for-one!:)
First is a beautiful loaf of traditional whole wheat bread.
But, you may say "I don't have a bread machine"
You don't need one!
"I don't have the time to make an old fashioned loaf of bread"
It doesn't take very long...and most of it is just waiting. I thought the weekend would be perfect timing since you'd be home looking for something to keep you busy!
And, if you really just can bring yourself to try it this time, you can try the OTHER recipe. :)
Whole Wheat Bread
1 cup luke warm water
1 package active dry yeast
1 Tbsp sugar
1 Tbsp oil, plus some for greasing
1 Tbsp molasses
1 tsp salt
1 1/2 cups unbleached white whole wheat flour
1 1/2 cups whole wheat flour
Dissolve yeast and sugar in water and wait 10 minutes. When the yeast is foamy stir in the oil, molasses and salt. Next add the flour. First stir in the 1 and 1/2 cups white flour then 1 and 1/4 of the whole wheat flour. When it starts to form a dough turn out onto a floured cutting board. Use the remaining 1/4 cup to add in when kneading the dough, incorporate slowly whenever the dough starts to get sticky. When finished form the dough into a ball, grease the bowl with a drizzle of oil, place the dough in the bowl turning over twice to cover in oil as well. Cover the bowl with a clean kitchen towel and let rise for 1 hour.
After an hour the dough should double in size. Remove from the bowl and again turn out onto a floured board. Knead for a few minutes and shape into a loaf. Grease a loaf pan with a bit of oil, add dough cover and let rise again for about 30 minutes.
Preheat the oven to 375 while you wait for the loaf to rise. Bake for 30 minutes. Enjoy!
Banana Bread
1/2 cup walnuts
1/2 cup dried cranberries
I don't really understand those who VOLUNTARILY give up carbs. Not all carbs are not evil, despite what you may have heard. Complex Carbohydrates that are found in WHOLE wheat give you energy! It's the simple carbs you need to steer clear from, white bread, white pasta and the like.
Now, if you are gluten free because it makes you sick to eat stuff like that... I feel your pain. BUT you can use a mixture of brown rice flour, potato starch, corn starch, tapioca flour and xanthum gum. Also, I'm pretty sure Whole Foods sells this type of mixture as gluten-free flour so you don't have to worry!
So, speaking of bread I thought I would share my TWO favorite bread recipes. That's right, it's a two-for-one!:)
First is a beautiful loaf of traditional whole wheat bread.
But, you may say "I don't have a bread machine"
You don't need one!
"I don't have the time to make an old fashioned loaf of bread"
It doesn't take very long...and most of it is just waiting. I thought the weekend would be perfect timing since you'd be home looking for something to keep you busy!
And, if you really just can bring yourself to try it this time, you can try the OTHER recipe. :)
Whole Wheat Bread
1 cup luke warm water
1 package active dry yeast
1 Tbsp sugar
1 Tbsp oil, plus some for greasing
1 Tbsp molasses
1 tsp salt
1 1/2 cups unbleached white whole wheat flour
1 1/2 cups whole wheat flour
Dissolve yeast and sugar in water and wait 10 minutes. When the yeast is foamy stir in the oil, molasses and salt. Next add the flour. First stir in the 1 and 1/2 cups white flour then 1 and 1/4 of the whole wheat flour. When it starts to form a dough turn out onto a floured cutting board. Use the remaining 1/4 cup to add in when kneading the dough, incorporate slowly whenever the dough starts to get sticky. When finished form the dough into a ball, grease the bowl with a drizzle of oil, place the dough in the bowl turning over twice to cover in oil as well. Cover the bowl with a clean kitchen towel and let rise for 1 hour.
After an hour the dough should double in size. Remove from the bowl and again turn out onto a floured board. Knead for a few minutes and shape into a loaf. Grease a loaf pan with a bit of oil, add dough cover and let rise again for about 30 minutes.
Preheat the oven to 375 while you wait for the loaf to rise. Bake for 30 minutes. Enjoy!
Banana Bread
2 very ripe bananas
1 cup brown sugar
½ cup apple sauce
2 tbsp flax seeds
¼ cup water or soy/nut/seed milk
2 tsp baking powder
1 tsp pure vanilla extract
½ tsp cinnamon (optional)
1 1/2 cups whole wheat flour1 cup brown sugar
½ cup apple sauce
2 tbsp flax seeds
¼ cup water or soy/nut/seed milk
2 tsp baking powder
1 tsp pure vanilla extract
½ tsp cinnamon (optional)
1/2 cup walnuts
1/2 cup dried cranberries
Grind flax seeds in a clean coffee grinder or a blender. Transfer to a small Bowl and add the water or milk. Set aside.
Preheat oven to 350°.
In a large mixing bowl mash the bananas. Stir in the sugar, apple sauce, flax seed mixture, baking powder, vanilla extract, and cinnamon, if using, and combine. Next slowly add the Flour. Finally add the nuts and cranberries. Be sure to add the nuts and cranberries before the flour is all incorporated so you don’t over mix the batter.
Pour into an oiled Bread pan.
Bake for about an hour. Check for done-ness by inserting a knife into the center of the Loaf. If the knife comes out clean remove from oven or continue to bake if necessary.
