Healthy Recipes - Breads

Almond Poppyseed Bread

1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup poppy seeds
8 Tbs. (1 stick) unsalted butter, at room temperature
1/4 cup almond paste
1 cup sugar
2 eggs
1/2 cup milk

This recipe calls for almond paste, which is a blend of blanched ground almonds, sugar, and glycerin or another liquid. Sometimes almond extract is added to intensify the flavor. The paste is available in most supermarkets.

Preparation:

Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.

In a small bowl, stir and toss together the flour, baking powder, salt and poppy seeds. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond paste on medium speed until smooth and light, 3 to 4 minutes. While the mixer is still running, slowly add the sugar and continue beating until light and fluffy, 3 to 4 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Reduce the speed to very low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, blending each addition until just incorporated; stop the mixer occasionally and scrape down the sides of the bowl.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and cool for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf

Banana Nut Bread

6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 cup sugar
2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)
3 eggs, lightly beaten
1/2 cup buttermilk
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. freshly grated nutmeg
1/2 tsp. salt
3/4 cup coarsely chopped walnuts, pecans or hazelnuts

Preparation:

Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

Classic Sourdough Bread

2 cups lukewarm water (90° to 100°F)
1/3 cup plain yogurt
2 cups unbleached bread flour
1/4 cup nonfat dry milk powder or 1/4 cup dry
buttermilk powder

Preparation:

In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.

To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.

Focaccia with Gargonzola, Pine Nuts and Green Onions

2 tsp. active dry yeast
1/4 cup warm water (115°F)
2 cups all-purpose or bread flour
1/2 tsp. salt
2/3 cup cold water
1 Tbs. extra-virgin olive oil

Ingredients for the topping:

1/4 cup pine nuts
1/4 lb. Gorgonzola cheese, at room temperature, crumbled
2 oz. fontina cheese, shredded
3 green onions, including tender green portions, thinly sliced

Preparation:

To make the dough, in a bowl, using a wooden spoon, stir together the yeast, warm water and 1/4 cup of the flour. Let stand until foamy, about 20 minutes. Add the remaining 1 3/4 cups flour, the salt, cold water and olive oil. Stir with the wooden spoon until the dough pulls away from the sides of the bowl. Turn out the dough onto a well-floured work surface and knead until soft, supple and smooth yet still moist, 7 to 10 minutes. Place the dough in an oiled bowl, turning it once to coat with oil. Cover the bowl with plastic wrap, transfer to a warm place (about 75°F) and let the dough rise until doubled in bulk, 1 to 2 hours.

Meanwhile, make the topping: In a small, dry fry pan over medium heat, toast the pine nuts, stirring constantly, until golden, about 1 minute. Remove from the heat, pour into a bowl and let cool. When cool, add the Gorgonzola, fontina and green onions. Toss to mix well.

About 45 minutes before serving, place a pizza stone or baking tiles on the bottom rack of an oven and preheat to 500°F.

On a floured work surface, punch down the dough and divide in half. Shape each half into a smooth ball. Roll out 1 ball into a round 7 inches in diameter and 1/2 inch thick. Transfer the dough to a well-floured pizza peel or a rimless baking sheet. Scatter half of the cheese mixture evenly over the surface to within 1/2 inch of the edge.

Slide the dough round onto the heated stone or tiles and bake until golden and crisp, 10 to 12 minutes. Carefully slip the peel or baking sheet under the focaccia and transfer to a cutting board. Repeat with the remaining dough and cheese mixture.

While the second round is baking, cut the first focaccia into 6 wedges and serve. Makes two 7-inch rounds.

Servings: 6

Rustic Dinner Rolls

2 1/2 tsp. active dry yeast
1 2/3 cups warm water
4 cups bread flour
1/4 cup wheat gluten
2 tsp. salt
Cornmeal for dusting

Preparation:

In a small bowl, stir the yeast and water together and let stand until bubbly on the top, 2 to 3 minutes.

In the bowl of an electric mixer, combine the flour, gluten, salt and yeast mixture. Using the dough hook attachment, knead the mixture on medium-low speed to form a soft, smooth and elastic dough, 8 to 10 minutes. Turn the dough out onto a lightly floured surface and shape it into a ball, then return it to the bowl. Cover the bowl tightly with plastic wrap, set in a warm place and let the dough rise until doubled in volume, about 1 1/2 hours.

Gently punch the dough down to remove the larger air pockets, turn it out onto a lightly floured surface and let rest for 5 minutes. Divide the dough into 8 pieces and, with floured hands, gently shape each piece into a ball, stretching the sides of the dough down and under. Pinch the seam beneath each ball to seal it.

Dust the shallow dish of a round stoneware baker with cornmeal. Place 7 balls of dough in a circle, seam side down, and place the last ball in the center. Cover with the lid and let rise until doubled in volume, 45 minutes to 1 hour.

Meanwhile, position a rack in the lower third of an oven and preheat to 375ºF.

Transfer the baker to the oven and bake until the rolls are golden and sound hollow when tapped on the bottom, 45 to 50 minutes. Transfer the rolls to a wire rack and cool slightly before serving.

Yields: 8 rolls