Low Fat Bread Recipes

Never Fail Corn Bread

Servings: 8 muffins

. 1 cup low fat buttermilk
. 3/4 cup corn meal
. 1/4 cup flour
. 1/2 teaspoon soda
. 1/2 teaspoon salt
. 1 teaspoon baking powder
. 1 teaspoon sugar
. 1/4 cup egg substitute

Blend or mix well. Pour in a number 5 skillet that has been sprayed with vegetable oil spray and heated (very hot). Bake at 400° for 20 minutes.

Whole Wheat Banana Bread

Simple substitutions like raisins for nuts make this low fat banana bread a treat!

Servings: 48
Makes: 2 loaves

. 4 medium ripe bananas, mashed
. 2/3 cup plain nonfat yogurt
. 1/2 cup egg substitute
. 1/3 cup canola oil
. 1 1/4 cup brown sugar
. 1 cup golden raisins
. 2 1/2 cups whole wheat flour
. 1 teaspoon baking soda
. 1 teaspoon salt
. 1 teaspoon vanilla

Preheat oven to 350°F. Spray glass loaf pans (2 - 8.5 x 4.5 x 2.5) with cooking oil spray. Mix together flour, soda, salt and stir in remaining ingredients. Blend well. Pour into loaf pans. Bake 50 to 60 minutes or until inserted toothpick comes out clean. Cool in pans on wire rack for 5 - 8 minutes. Remove from loaf pans and cool completely. Slice and serve. Wrap with plastic wrap keep moist.

Dinner Rolls

12 Serving Size:

. 2 1/4 cups all-purpose flour
. 2 tablespoons sugar
. 1 teaspoon salt
. 1 package quick active dry yeast
. 1 cup hot water
. 2 tablespoons vegetable shortening
. 1 egg
. cooking oil spray

Mix 1 1/4 cups of flour, sugar, salt and yeast in large bowl. Add water, shortening and egg. Beat until smooth with spoon. Stir in the rest of the flour. Mound batter in center of the bowl and let rise in a warm place for approximately 30 minutes or until double in size. Spray 12 regular muffin tin cups with cooking oil spray. Stir down batter by beating 25 to 30 strokes. Spoon into muffin tins. Let rise another 20 to 30 minutes until batter rises over tops of cups. Heat oven to 400°F. Bake rolls 15 to 20 minutes or until golden brown.

Focaccia

You can add your own touches such as herbs or toppings like onion or even make a pizza out of it by adding sun dried tomatoes or roasted peppers..

Servings: 12 - 14

. 5 cups all-purpose white flour
. 2 teaspoons salt
. 2 cups warm water
. 1 package dry yeast or quick dry yeast
. 1/4 cup extra virgin olive oil
. 1 tablespoon dry herbs (optional)
. cooking oil spray

In mixing bowl, add flour, salt and optional herbs like rosemary or Italian seasoning mix. Stir together. Mix yeast in the very warm water 120° to 130° (must be above 110°). Add this mixture to the flour. Add olive oil. Mix with spoon or spatula until all it becomes a sticky dough. If you need to add a little more water.

Scrape down sides of bowl and mound dough in center of bowl. Spray top of dough with cooking oil spray and cover with plastic wrap. Dough should double in about an hour. Spray 10 x 15 pan with cooking oil spray. Spread dough into pan easing toward edges (ok if it doesn't touch). Lightly spray top with cooking oil spray. Cover with plastic wrap and let rise again for 30 to 40 minutes.

Remove plastic wrap and sprinkle with ground salt and place in preheated 425°F oven. Bake for 25 minutes or until lightly brown.

Fresh Cranberry Muffins

This low fat muffin recipe is versatile - you can substitute blueberries. Servings: 12 muffins

. 1 cup fresh cranberries, chopped
. 1/2 cup powdered sugar
. 2 cups reduced-fat biscuit baking mix
. 1 cup skim milk
. 2 tablespoons sugar
. 1/4 cup egg substitute
. Cooking oil spray

Preheat oven to 400°F. Combine chopped cranberries and powdered sugar. Let stand for 5 minutes. Combine biscuit mix and remaining ingredients. Stir until moistened (will be lumpy). Stir in prepared cranberries. Pour in lightly oil sprayed muffin tins. Bake at 400°F for 20 minutes.

Blueberry Quick Bread

Servings: 10 Serving

. 1 3/4 cups all-purpose flour
. 2/3 cup plus 1 tablespoon sugar
. 2 teaspoons grated lemon zest
. 2 teaspoons baking powder
. 1/2 teaspoon baking soda
. 1/2 teaspoon salt
. 1 1/2 cups fresh or frozen blueberries
. 1 - 8 ounce container low fat lemon yogurt
. 1 egg*
. 2 tablespoons melted butter

Preheat oven to 375°F. Spray non stick loaf pan (8 1/2 x 4 1/2 or 9 x 5) with cooking oil spray.

In bowl, mix 2/3 cup sugar, flour, baking powder, baking soda, lemon zest and salt. Stir in blueberries. In a separate bowl beat egg, yogurt and butter and add to flour mixture. Stir until moistened - batter will be very thick. Put into prepared loaf pan and sprinkle with 1 tablespoon sugar. Bake 50 minutes or until an inserted toothpick comes out clean. Cool 5 minutes, then invert on wire cooling rack and cool completely. *Works with egg substitute, but texture is slightly compromised.

Source: Low Fat Lifestyle.com