Southern Crusty Fat Free Bread Food

CRUSTY WHITE BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

CRUSTY CRANBERRY WALNUT BREAD

Steps:

• In a large mixing bowl or the bowl of a stand mixer with a dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.
• Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.
• Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.
• Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.
• Line 2 baking sheets with parchment paper. Sprinkle lightly with cornmeal.
• Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.
• Meanwhile, preheat the oven to 350 F. Position the oven rack in the center of the oven.
• Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.

CRUSTY FRENCH BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

SOUTHERN-STYLE CORNBREAD

Steps:

• Gather the ingredients. Preheat oven to 425 F.
• Put the shortening in a 10-inch cast-iron skillet and place in the oven to preheat while making the batter.
• In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and sugar.
• In another bowl, whisk together the eggs, milk, and butter.
• Combine with dry ingredients and stir until all ingredients are moistened. The batter will be similar to a thick pancake batter.
• Carefully, with heavy oven mitts, lift the skillet out of the oven and turn to coat the bottom and sides with the melted shortening.
• Pour the cornbread batter into the skillet and return it to the oven.
• Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean. Serve and enjoy.

LOW-FAT CRUSTY WHOLE WHEAT BREAD

Steps:

• Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions.
• *If the prunes are hard, pour boiling water over them to soften, then drain well.

SLOW-COOKER PROVENCAL BEEF STEW

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
• Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
• Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
• Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.