Sage Raisin Wheat Bread Food

CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE

Cinnamon Raisin Bread Stuffing with Sausage image

Provided by Valerie Bertinelli

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
12 cups cubed cinnamon raisin bread (from approximately a 1 1/2-pound loaf)
1 pound hot Italian sausage, casings removed
3 ribs celery, chopped
1 small head fennel, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 cups turkey or chicken broth
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.

SAGE RAISIN WHEAT BREAD

Sage Raisin Wheat Bread image

Number Of Ingredients 10

Ingredients

1 1/4 cups water
2 tablespoons margarine or butter, softened
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 teaspoon crumbled dried sage leaves
1 3/4 teaspoons yeast
3/4 cup golden raisins
1 egg, beaten

Steps:

Measure carefully, placing all ingredients except raisins and egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Cut off one-third of the dough shape into small ball (about 3 inches). Shape remaining dough into large ball (about 5 inches). Place large ball on cookie sheet place small ball on large ball. Holding thumb and first two fingers together, push into the middle of the small ball, pushing through center of dough until almost touching cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush egg white over loaf. Make vertical slashes, 1/4 inch deep, on sides of each ball about 2 inches apart, using sharp knife. Bake 18 to 20 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.ShapingHolding thumb and first two fingers together, push into center of dough until almost touching the cookie sheet. Make vertical slashes, ¼-inch deep, on sides of each ball about 2 inches apart. Be sure to push the smaller ball of dough deeply into the large ball, or it will pop out during rising or baking.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HEALTHY WHEAT BREAD

Healthy Wheat Bread image

"I developed this recipe to suit my husband's diet," says Betty Howell of Wichita, Kansas. "This tasty bread has a slightly sweet flavor."

Provided by Taste of Home

Time 1h

Yield 2 loaves (32 slices).

Number Of Ingredients 11

Ingredients

3 to 4 cups all-purpose flour, divided
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1 cup water
1/2 cup honey
2 tablespoons vegetable oil
1 cup 1% cottage cheese
4 egg whites
1-1/2 cups whole wheat flour
1/2 cup toasted wheat germ
1/2 cup old-fashioned oats

Steps:

In a large bowl, combine 2 cups of all-purpose flour, salt and yeast. In a saucepan, heat water, honey and oil to 120°-130°; stir in cottage cheese. Add to flour mixture with egg whites; blend at low speed until moistened. Beat for 3 minutes on medium. Add whole wheat flour, wheat germ, oats and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour. Bake at 375° for 35-40 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Remove from pans; cool on wire racks.

Nutrition Facts : Calories 100 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 170mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

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