Cutting back on bread/carb, sweets...
always1stepbehind
4 years ago
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Elizabeth
4 years agoRelated Discussions
Sweet Breads....not glands!
Comments (10)Rachel: Did you mean Cinnamon Buns ( Sticky Buns )??? I can buy Good Cinnamon Rolls but not Cinnamon Buns, so I make my own. The dough I use for Braided Bread has a subtle sweetness and can be used for many things. I don-t waste too much time with the Braiding. Here is the recipe: Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigi�s - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) 1 1/3 cup of Sugar 3 large eggs- beaten (save � egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - 1/2 cup + of oil - - 1/2 teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ), enough to knead into a soft ball that doesn�t stick to your hands. I now substitute a cup of WW Flour. Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesn�t stick to your hands. Don�t make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns and Dinner Rolls. I use it for Bagels too. I like the Subtle, Hardly Noticeable, sweet taste. *********************************** Lou�s Cinnamon Buns ------ SS Pan ,9 � in by 12 in by 2 � in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Don�t be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you don�t want to , don�t do it but don�t blame me , if you didn�t Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. If you need any info, I will post it. LOU...See MoreBread machine for gluten-free bread.
Comments (15)I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size....See MoreLOOKING for: Sweet Potato Bread Pudding with Buttered Rum Sauce
Comments (6)Posted by Roger_z7 (My Page) on Fri, Nov 15, 02 at 10:21 Here is a recipe that has bounced around in several newspapers before it ended up in our "daily blab". I have never seen anything like it and thought some of you might like to try it during the holidays. Looks pretty decadent. Sweet Potato Bread Pudding w/ Whiskey Sauce Pudding 10 slices white bread, cubed and toasted 2 cups sweet potato, peeled and cubed 4 tbs butter, melted 3/4 cup sugar, granulated 10 eggs, beaten 2 cups heavy cream OR half-and half OR milk 1 tsp vanilla 1 tsp nutmeg, ground 2 tsp cinnamon, ground Boil potato cubes in enough water to cover until barely soft. Drain. Place sugar, nutmeg and cinnamon in a large bowl and mix. Add eggs and cream OR milk and stir. In a separate bowl, combine sweet potatoes and butter and mash together. Let cool. In a large mixer bowl, combine potato mixture, sugar mixture and vanilla. Set mixer speed on low and mix for a minute or two. FOLD in the bread cubes and let stand for 5 minutes. Coat a 9 X 13 baking dish with butter and pour mixture into it. Bake on lower rack at 250 degrees for 45 minutes to an hour. Test for doneness with toothpick. Whiskey Sauce 2 cups sugar, confectioners 1/2 cup sugar, brown, packed 2 cups cream OR half-and-half OR evaporated milk 1/4 cup butter, unsalted, cubed 1/4 tsp vanilla 1/4 tsp nutmeg, ground 2 squares chocolate, white, optional 2 tbs whiskey, or to taste, optional In a heavy saucepan, place cream OR milk, both types of sugar, nutmeg and vanilla. Slowly bring to a boil and simmer until volume is reduced to one half. Remove from heat and whisk in butter. Add white chocolate and stir until it melts. Add whiskey and stir. Pour sauce over pudding or over individual servings. Note: Do not reheat sauce as it will separate. Keep it warm by placing in a stainless steel bowl that is sitting in a container of hot water....See MoreNeed suggestions for Low-Carb Bread
Comments (35)Get a referral to a dietitian who can interact with the physician and clear things up, and then sit down with the woman her her companion. The dietitian will have enough credibility to calm things down. Medicare Part B may cover some limited medical nutrition therapy services by aMedicare-certified nutritionist, registered dietitian, or other Medicare-approved nutrition professional as part of doctor-prescribed diabetes care. Her medical clinic may offer some relatively "free" services to help her, too. Perhaps they hold a class for newly-diagnosed diabetics and pre-diabetics. Or maybe there is one at a nearby hospital. I took a class at the local hospital (not the one affiliated with my clinic) because it was available, and it was free, right after I was diagnosed. The one at my clinic wasn't offered until several months later, and I was a bit impatient. Check with the Medicare folks, too, as the meeting with an RD might cost just the co-pay. The American Diabetes Association (diabetes.org) has some marvelous information. Perhaps someone could print out things for her or the companion to read. As far as white bread vs wheat bread, white rice vs brown rice, the glycemic index and the carb counts are exactly the same. However, the body will process the white stuff a lot faster than it will the brown stuff. The RD that taught the two classes I took, both said the same thing. Keep both types to a small amount, "everything in moderation". That said....I'm with those that say, "hey if you got to 94 without being diagnosed, keep up whatever it is you're doing!" Donna T2D...See Moresushipup1
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