Good bread is one of the most satisfying of foods, and there is plenty of room for it in this diet. Breads don't have to have added fat, and contain lots of energy-rich complex carbohydrates. Most of the breads here are whole-grain breads made with combinations of whole wheat and white, or whole wheat, white and rye flours. Their flavors are generous and hearty, and they have a moist, chewy crumb, even though they contain no additional oils.
If you don't have time to bake yeast breads, try the quick Corn Bread or even speedier Garlic Bread. You can also find wholesome breads at natural food stores, bakeries, and supermarkets. But make sure you read labels, to check the fat content. Bread doesn't need fat, but bakers often add it anyway.
Bread also doesn't need to be spread with butter to taste good. In European restaurants butter usually isn't even put on the table. If you really want something on your bread, dip it into your salad dressing, soup, or the sauce of your main dish. Or top it with Hummus, Eggplant Puree, or Green Pea "Guacamole". At breakfast, spread unsweetened jam or applesauce on toast.
CHEZ PANISSE BREAD
BRIOCHE
CORN BREAD
RYE BREAD
PEASANT BREAD
GARLIC BREAD
OAT BRAN HUSHPUPPIES
WILD MUSHROOM PIZZA
PIZZA PROVENÇAL
yield: 8 baguettes (64 servings) by Alice Waters
31/4 pounds all-purpose flour (or bread flour with 12% to 13% gluten)
5 teaspoons salt
3 tablespoons dry yeast
4 cups water (70 to 80F.)
Mix 31/4 pounds all-purpose flour with 5 teaspoons salt. In a large mixing bowl, dissolve 3 tablespoons dry yeast in 4 cups lukewarm water. Add the flour mixture, 2 cups at a time, whisking it smooth until it is thick enough to require mixing with a wooden spoon or paddle. The last cup or so of flour will have to be kneaded in. Turn the mass of dough, which will be shaggy, onto a floured surface and knead hard and rhythmically for 5 to 10 minutes, until the dough is smooth and elastic. Allow the dough to rise once in a large, covered bowl; punch down, and refrigerate, covered, overnight. The dough should be refrigerated in a container that allows for its triple expansion.
Let the dough stand at room temperature for 3 or 4 hours, until it is warm and rising. Punch down the dough and divide it into eight 10-ounce balls. Pound the air from the balls and roll them into baguette shape. This you should do in two stages. Press each ball into a roughly square, bubble-free sheet, and fold toward yourself, from the top, until you have a cylinder an inch or so in diameter and 6 to 8 inches long. Allow the dough to rest for 3 to 4 minutes. Then, placing your fingers (not your palms) on the dough, press moderately and roll back and forth, gradually moving your hands apart until the loaf you are shaping is 12 inches (or the width of your pan) long. Don't push too hard or stretch too fast or you'll tear the loaves.
Put the dough on baking sheets which have been lined with bakers' parchment and lightly floured. Cover the dough with light cloths and leave it in a warm place where there is no air movement for about 11/2 hours, until the dough has doubled in size and a finger impression remains when the dough is poked lightly.
Slash the loaves or snip them into a wheat-stalk shape, and spray them thoroughly with a light mist of water. Put the loaves into a preheated 475F. oven on the middle rack and immediately lower the heat to 425F. once the loaves are baking. (Ideally, line the lower shelf with thick tiles and bake the loaves directly on them, using an oven temperature of 425F. all the way through.) Spray very quickly after 2 minutes. Spray again quickly after 5 minutes, and again after another 5 minutes. After the final spraying the loaves should be glossy and beginning to brown. Turn the baking sheets around if necessary for even browning. The baguettes will be done in 15 to 20 minutes, when they are evenly brown and sound hollow when rapped.
Serving size 5 1 ounce (1/8 baguette)
85 calories
0.2 grams total fat
trace saturated fat
0 milligrams cholesterol
169 milligrams sodium
yield: 1 loaf (90 3 50) (10 servings) by Christian Janselme
This is an elegant bread, perfect for a special brunch.
1 package active dry yeast
1/2 teaspoon sugar
2/3 cup warm water
22/3 cups all-purpose flour
1/2 tablespoon salt
1 tablespoon orange blossom water
3 egg whites
1 egg white for glaze
Dissolve the yeast and sugar in the water. Let it rest for 5 to 6 minutes until bubbles have formed on the top. Mix the flour and salt together and set aside. Whisk the orange blossom water into the 3 egg whites. With a mixer, add the egg white mixture to the yeast until incorporated. Slowly add the flour-salt mixture. If you have a dough hook for your mixer, put it on and knead the dough for 10 minutes on medium speed. Otherwise, knead by hand for approximately 20 minutes. If the dough seems sticky, add a little more flour to make it soft and pliable. After kneading, press the dough into a 9 3 5 3 3-inch bread pan. Let rise in a warm place for 1 hour until doubled in volume. Punch down and let it rise again for 45 minutes to 1 hour, or until the dough looks soft and fluffy. Brush with the egg white and bake in an oven preheated to 350F. for 30 minutes, or until golden brown. Remove from the pan and let cool before serving.
Serving size 5 1/10 loaf
130 calories
0.3 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol
yield: 1 9 3 5-inch loaf (10 servings) by Mark Hall
Adding jalapeño chilies and corn to this quick bread will give it a Southwestern flair.
12/3 cups whole wheat pastry flour
1 cup cornmeal
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
1 egg white
1/4 cup fresh corn kernels or chopped jalapeño chili peppers (optional)
Preheat the oven to 400F. Mix all of the dry ingredients together. In a separate bowl, combine the water and egg white. Fold the dry ingredients, and the corn or chili peppers if they are being used, into the wet ones. Be careful not to overmix or it will not rise. Pour the batter into a nonstick 9 3 5 3 3-inch bread pan. Bake for 20 to 25 minutes until golden brown.
yield: 2 11/2-pound loaves (56 servings) by Alice Waters
2 tablespoons dry yeast
1/2 cup water
2 cups sparkling hard cider or beer
11/4 pounds unbleached all-purpose flour
3/4 pound rye flour
1 tablespoon salt
Soften 2 tablespoons yeast in 1/2 cup warm water in a large mixing bowl and stir in 2 cups sparkling hard cider or beer. Mix 11/4 pounds all-purpose flour with 3/4 pound rye flour and salt. Whisk the flour into the liquid, a cup at a time, until the dough is too thick to continue. Stir in the remaining flour, a cup at a time, until the dough comes together in a solid, sticky mass. Turn the dough onto a floured surface and begin kneading. Use a gentler motion than in kneading a white-bread dough, so that the dough stretches less. The dough will probably remain sticky throughout the kneading, but do not add more flour. After 3 or 4 minutes the dough will have a limp, silky elasticity. Put the dough in a container that allows for triple expansion, cover, and refrigerate overnight.
Allow 3 to 4 hours for the dough to come to room temperature. Work out all air from the dough, then shape it into 1-pound balls or baguettes. Let the dough rise to slightly less than double in bulk, as the bread is better dense than light. Bake in a preheated 400F. oven for 35 to 40 minutes, until the loaves are a deep ruddy brown.
Serving size 5 1 slice
67 calories
0.2 grams total fat
trace saturated fat
124 milligrams cholesterol
yield: 4 round 1-pound loaves (64 servings)
by Alice Waters
3 cups water
1/2 cup sourdough starter
1/2 pound whole-wheat flour
2 tablespoons and 1 teaspoon active dry yeast
11/2 pounds unbleached all-purpose flour
1/4 pound barley flour
1/4 pound rye flour
4 teaspoons salt
Prepare the "sponge" the night before baking. Mix 3 cups water, 1/2 cup sourdough starter, and 1/2 pound whole-wheat flour thoroughly with a whisk and leave it, covered, at room temperature overnight.
The next day, add 2 tablespoons and 1 teaspoon yeast to the sponge and stir. Let the yeast dissolve. Mix 11/2 pounds unbleached all-purpose flour with the 1/4 pound barley flour, 1/4 pound rye flour, and 4 teaspoons salt. When the yeast has dissolved, whisk the flour in, a cup at a time, until the dough is smooth and too thick to whisk. Incorporate the rest of the flour, a cup at a time, with a wooden paddle. When the dough forms a shaggy mass, turn it onto a floured surface and knead for 5 to 10 minutes, until it is smooth and elastic. Leave it in a container, covered, until it doubles in bulk, between 1 and 11/2 hours.
Divide the dough into four equal parts and work the air from each portion, one at a time. Form each portion into a ball and place on baking sheets lined with bakers' parchment. Cover the loaves lightly and let them rise until double in bulk. Slash the tops, spray lightly with water, and bake in a preheated 400F. oven for 40 to 45 minutes. The loaves are done when they are an even dark-brown color and make a hard hollow sound when rapped.
Serving size 5 1 slice (1/16 loaf)
63 calories
0.2 grams total fat
trace saturated fat
0 milligrams cholesterol
yield: 1/2 loaf (8 servings) by Olive Mcfarlane
11/2 tablespoons freshly minced garlic
3/4 cup hot water
2 packets Butter Buds
1/2 loaf French bread (4 ounces)
6 tablespoons chopped and seeded fresh tomato (optional)
Pinch each freshly chopped rosemary and oregano or basil (optional)
Preheat the oven to 350F.
Bring the garlic and water to a boil. Simmer for 5 to 10 minutes. Turn off the heat and whisk in the Butter Buds. Pour or spoon the garlic stock over the sliced bread. If desired, distribute tomato and herbs over the bread. Wrap the bread in foil and then bake for about 10 minutes. Open the foil and broil for about 1 minute more until it reaches the desired warmth or crispness.
Serving size 5 1/2 ounce bread
57 calories
0.6 grams total fat
0.1 grams saturated fat
1 milligram cholesterol
yield: 35 (10 to 11 servings) by father Robert Royall
Instead of being fried, as hushpuppies traditionally are, these are to be baked on a nonstick cookie sheet or one that has been lightly sprayed with vegetable oil. To reduce the amount of oil used, wipe off some of the oil.
21/2 cups oat bran
1 tablespoon baking powder
1/4 cup honey
1/4 cup nonfat skim milk
2 egg whites
1/4 cup freshly minced onions
Preheat the oven to 375F. Mix the oat bran and baking powder in a large bowl and set aside. In a smaller bowl, stir the honey into the milk, then add with the egg whites to the oat bran mix. Stir until just combined. Fold in the onions.
Wet your hands and lightly shape about 1 tablespoon batter into a 1-inch ball and place on a nonstick cookie sheet or one that was lightly sprayed with vegetable oil. Continue this until the sheet is full. Bake for 25 to 35 minutes until crispy brown. Be careful not to overcook. The hushpuppies should be soft on the inside. Eat them soon after removing from the oven.
variation:
Substitute 1/4 cup of raisins for the onions.
Serving size 5 3 each
100 calories
1.3 grams total fat
0.3 grams saturated fat
trace cholesterol
Raisin variation:
Serving size 5 portions, 3 each
108 calories
1.3 grams total fat
0.3 grams saturated fat
trace cholesterol
makes 1 12-inch medium thick-crusted pizza
by Pamela Morgan
Use the best mushrooms you can find for this elegant pizza.
Dough:
1 package active dry yeast
1 cup warm tap water
1 pinch of sugar
3 to 31/2 cups all-purpose flour
1 teaspoon salt
Cornmeal Topping:
1 cup Marinara Sauce (p. 513)
1 pound wild mushrooms, thinly sliced
4 to 5 fresh basil leaves, torn
1/2 teaspoon each dried oregano and dried thyme or 4 to 5 sprigs each of thyme and oregano
Freshly ground black pepper
Preheat the oven to 450F. Empty the package of yeast into the warm water with the sugar and stir until the yeast granules dissolve. Let this sit for 10 to 15 minutes until a thin layer of bubbles forms over the water.
Combine 3 cups of flour and the salt in your food processor or bowl. Add the yeast-water mixture and process continuously until a ball is formed. Knead for 10 minutes by hand or follow your processor?s instructions. If the dough sticks to your fingers easily, gradually add more flour as you continue kneading until it no longer sticks.
Transfer the dough to a bowl that has been lightly rubbed with oil. Place the bowl in a warm, dry place, cover lightly and let the dough rise for 30 to 60 minutes until doubled in bulk, then punch it down to release the air. Take the dough out of the bowl and knead for 1 minute more. The dough is now ready to be shaped.
Stretch the dough with your fingertips to form a circle. It should be flat in the middle and thicker around the edges. Sprinkle cornmeal over a pizza stone or heavy baking pan and then transfer the dough to the stone or pan.
Spread the tomato sauce evenly over the uncooked dough. Arrange the mushrooms (raw, or braised for 1 minute in a small amount of the marinara sauce) over the tomato sauce. Sprinkle the herbs on top and bake for 10 to 15 minutes, until the crust has browned.
1/6 pan 5 290 calories
1.1 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol
variations:
For a zucchini-mushroom pizza, slice one 8-ounce zucchini and then grill until cooked and lightly browned. Arrange this over the mushrooms. Add the herbs and bake as above.
For an eggplant-mushroom pizza, slice one medium eggplant (approximately 3/4 pound ) into 1/4-inch slices. Use 1/2 teaspoon of salt to sprinkle over the eggplant and let it sit for about 1 hour on paper towels. Rinse off the salt and then grill until cooked. Arrange the eggplant over the marinara sauce with some of the wild mushrooms and the herbs. Bake as above. If you must pay close attention to your salt intake, you may omit salting the eggplant, which is done to remove the excess moisture.
makes 1 12-inch medium thick-crusted pizza
by Pamela Morgan
A delicious pizza for onion lovers. The sweet taste of caramelized onions in combination with the tomatoes and peppers is wonderfully pleasing.
3 cups Onion Confit with Croutons
Wild Mushroom Pizza Dough
2 heads garlic
4 plum tomatoes
1 red bell pepper, roasted and julienned
1 yellow bell pepper, roasted and julienned
4 to 5 fresh basil leaves, torn
1/2 teaspoon each dried oregano and dried thyme or 4 to 5 sprigs each of thyme and oregano
4 to 5 sprigs fresh rosemary or 1 teaspoon dried
Prepare the Onion Confit with Croutons with two slight variations. First, omit the baguettes for the croutons. Second, to help caramelize the onions, add 2 tablespoons of sugar to the onions at the start of cooking. Be sure that most of the liquid has evaporated from the onions before using for the pizza.
Prepare the dough as per the Wild Mushroom and lay out on a pizza stone or pan.
To roast the garlic, separate the cloves and place in a nonstick pan with 1/4 cup of water. Cover the pan with foil and bake for 40 to 60 minutes at 450F. until very soft. Let the garlic cool until it is easy to handle.
Slice each tomato into eight segments and arrange over the dough. Distribute the onions over the tomatoes, and then the mixed peppers over the onions. Squeeze the softened garlic from each clove onto the pizza. Sprinkle with herbs and bake for 10 to 15 minutes at 450F., until the crust has browned.
1/6 pan 5 374 calories
1.5 grams total fat
0.2 grams saturated fat
0 milligrams cholesterol
WebMD does not provide medical advice, diagnosis or treatment. See additional information.
Print This Page
Email a Friend
