Easy Yeast Bread (that anyone can make!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 114.8
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 400.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.4 g
- Protein: 3.7 g
View full nutritional breakdown of Easy Yeast Bread (that anyone can make!) calories by ingredient
Introduction
Yeast bread does not have to be hard, messy or time consuming. Whether you are a busy mom with toddlers, or a 2 income family with teenagers, you can put this whole grain, heart healthy, low fat bread on your table in less than 2 hours, and with no kneading and no messy kitchen. Try this bread out on your family - but beware, you might have to fit it into your daily schedule when they polish off a loaf every day!Original recipe from Heidi Swanson, http://www.101cookbooks.com/archives/easy-
little-bread-recipe.html Yeast bread does not have to be hard, messy or time consuming. Whether you are a busy mom with toddlers, or a 2 income family with teenagers, you can put this whole grain, heart healthy, low fat bread on your table in less than 2 hours, and with no kneading and no messy kitchen. Try this bread out on your family - but beware, you might have to fit it into your daily schedule when they polish off a loaf every day!
Original recipe from Heidi Swanson, http://www.101cookbooks.com/archives/easy-
little-bread-recipe.html
Number of Servings: 16
Ingredients
-
1 7/8C hot tap water
3 teaspoons yeast
1.5 T honey
1.5C white flour
1.5C wheat flour
1.5C rolled oats
2.75 teaspoons salt
large loaf pan
TIP: Use a serrated knife to score the slice marks on top of the bread when it is a whole loaf, to make portioning easier later. Make one slit in the center, then divide each side in half, etc. until you get all your slices.
Tips
This bread is a bit higher calorie than store-bought, but it's very high in whole grains (you can replace the white flour with more WW, if you like) with very low fat. It is also very economical - I use a slice with butter INSTEAD of high sugar breakfast cereal, it's much cheaper and better for you. You can have 1 slice of this bread with butter, along with an egg, for about 200 calories. A breakfast with lots of whole grains and 12g of protein will keep you going until lunchtime!
Directions
1. In a medium bowl, whisk together the hot water, honey and yeast. Allow to sit about 5 minutes until creamy and frothy.
2. Add the remaining ingredients, and stir well. The dough will be very wet, and you won't be able to knead it - add more water if the dough is too dry.
3. Spray a large (3x5x9) loaf pan with cooking spray. (I use a Pampered Chef Stoneware pan. If you have a standard small metal grocery store pan, use 2 and divide the dough between them)
4. Scrape the dough into the sprayed pan, smooth with the back of the spoon and set in a warm place for 30 minutes (the front of the stove-top while the oven is heating works well). You don't need to worry about doubling or punching-down or anything - just set the timer for 30 min.
5. Heat the oven to 350 while the bread as rising.
6. Bake a heavy stoneware pan for 40 minutes, thinner metal pans (especially if they are only half full) will need less time - start at 25 minutes then check.
7. The bread is done when it is beginning to brown around the edges and pull away from the pan. Pop it out onto a rack to cool. Try to wait 30 minutes before slicing... but I can never wait ;-)
Serving Size: Makes 16 slices
2. Add the remaining ingredients, and stir well. The dough will be very wet, and you won't be able to knead it - add more water if the dough is too dry.
3. Spray a large (3x5x9) loaf pan with cooking spray. (I use a Pampered Chef Stoneware pan. If you have a standard small metal grocery store pan, use 2 and divide the dough between them)
4. Scrape the dough into the sprayed pan, smooth with the back of the spoon and set in a warm place for 30 minutes (the front of the stove-top while the oven is heating works well). You don't need to worry about doubling or punching-down or anything - just set the timer for 30 min.
5. Heat the oven to 350 while the bread as rising.
6. Bake a heavy stoneware pan for 40 minutes, thinner metal pans (especially if they are only half full) will need less time - start at 25 minutes then check.
7. The bread is done when it is beginning to brown around the edges and pull away from the pan. Pop it out onto a rack to cool. Try to wait 30 minutes before slicing... but I can never wait ;-)
Serving Size: Makes 16 slices
Member Ratings For This Recipe
-
FOOFIE17
