Cajun Bread No Yeast Raw Food Recipes

CAJUN SPICE BREAD (FOR THE BREAD MACHINE)

Cajun Spice Bread (for the Bread Machine) image

This is not a shy little bread, but one that will send a wake-up call to your taste buds. This recipe makes a 2 pound loaf.

Provided by shelbyrose

Categories Yeast Breads

Time 3h10m

Yield 1 2pound loaf

Number Of Ingredients 11

Ingredients

1 1/8 cups water
3 cups white bread flour
2 tablespoons dry milk
1 teaspoon salt
2 tablespoons butter, melted
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cajun seasoning
1 tablespoon tomato paste
1/4 teaspoon onion powder
1/2 teaspoon parsley flakes
3 teaspoons active dry yeast

Steps:

Put all ingredients into a bread machine with a 2 pound capacity (or larger) in the order suggested by the manufacturer.
Set the machine to the regular bake cycle.

Nutrition Facts : Calories 1773.9, Fat 31.4, SaturatedFat 17.8, Cholesterol 76, Sodium 2700.8, Carbohydrate 320.4, Fiber 13.4, Sugar 29, Protein 48.4

CAJUN BREAD (REGULAR LOAF)

Cajun Bread (regular loaf) image

Make and share this Cajun Bread (regular loaf) recipe from Food.com.

Provided by Karen From Colorado

Categories Breads

Time 3h5m

Yield 1 Large Loaf

Number Of Ingredients 11

Ingredients

1 1/8 cups water
3 cups white bread flour
2 tablespoons dry milk
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cajun seasoning (if you use a no salt blend, double the above amount of salt)
1 tablespoon tomato paste
1 teaspoon onion paste or 1/8 teaspoon onion powder
1/2 teaspoon parsley flakes
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

Place all ingredients in your bread maker in the order given.
Set to regular or rapid bake cycle.

Nutrition Facts : Calories 1760, Fat 31.3, SaturatedFat 17.8, Cholesterol 76, Sodium 2698.5, Carbohydrate 318.4, Fiber 12.6, Sugar 28.8, Protein 46.8

CAJUN SAUSAGE BREAD

Cajun Sausage Bread image

I found this fun recipe in a newspaper years ago and always serve it up for special brunches-and for my Super Bowl crowd. The spicy, stick-to-your-ribs loaf really warms folks up, and family and friends just rave about it.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 8

Ingredients

1 pound bulk spicy pork sausage
2 to 3 garlic cloves, minced
1-1/2 cups finely chopped green onions
1/2 cup finely chopped green pepper
2 jalapeno peppers, seeded and chopped
3 cups shredded cheddar cheese
2 loaves (1 pound each) frozen bread dough, thawed
2 tablespoons butter, melted

Steps:

Crumble sausage into a large skillet; add garlic. Cook over medium heat until meat is no longer pink; drain. In a large bowl, combine the onions, green pepper and jalapenos. Stir in the sausage mixture and cheese; set aside. , On a lightly floured surface, roll each loaf of dough into a 13x9-in. rectangle. Top with sausage mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting on greased baking sheets. Brush with butter. , Bake at 350° for 35-40 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 152 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 279mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

CAJUN BREAD, NO YEAST (RAW FOOD)

Cajun Bread, No Yeast (Raw Food) image

Make and share this Cajun Bread, No Yeast (Raw Food) recipe from Food.com.

Provided by ThatSouthernBelle

Categories Breads

Time 10h15m

Yield 1 1/2 trays, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups carrots, pulp
1 cup flax powder
1/2 cup chia powder
2 tablespoons hemp oil or 2 tablespoons olive oil
1 1/2 cups carrot juice
1 teaspoon Braggs liquid aminos or 1 teaspoon sea salt
3 tablespoons tan sesame seeds
3 tablespoons cajun spices (onion, garlic, paprika, cayenne, parsley, pepper mix)
1 cup water, filtered

Steps:

Begin by juicing about 4 carrots.
Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.
Dehydrate dough at 104 degrees for 4 hours.
Flip bread, peel away Teflex, and score tray into 9 slices of bread.
Dehydrate another 6 hours, until desired consistency.

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