DIABETIC ITALIAN PARMESAN CHEESE BREAD [FOR BREAD MACHINE]
This stuff is GREAT! It goes with anything Italian, or can make anything SEEM Italian. Give it a try!
Provided by Pagan
Categories Yeast Breads
Time 3h3m
Yield 1 2# loaf, 20 serving(s)
Number Of Ingredients 11
Steps:
- Add ingredients in order suggested by Bread Machine manufacturer.
- Add 3 cups flour, spices, olives, & onion, and then add the last cup of flour before making the hole for the yeast.
- Bake on basic, medium crust, 2# loaf. Baking time is machine time.
Nutrition Facts : Calories 95.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.2, Sodium 280, Carbohydrate 17.9, Fiber 3.1, Sugar 0.2, Protein 4.5
DIABETIC ITALIAN BREAD
Mom gave me this out of a Diabetic cookbook she has. It is very good with a nice bowl of soup Prep time includes 20 minutes rise time.
Provided by Cook Lace
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix together Flour, Salt, Sugar and Yeast.
- Mix together warm water (120 to130 degrees) and Oil.
- Add wet ingredients to dry.
- Stir well.
- Add more flour or water if needed, to form soft dough.
- Place dough on lightly floured surface and kneed for 1-2 min, or until smooth.
- Place in a greased bowl cover and let rise 20 minute
- Preheat oven to 450 degrees.
- Knead dough down and place on cookie sheet.
- Pat or roll to 12" Circle.
- Brush with Salad dressing.
- Sprinkle with herbs and cheeses.
- Bake for 15 minute or until brown.
Nutrition Facts : Calories 209.2, Fat 6, SaturatedFat 1.7, Cholesterol 6.1, Sodium 467.8, Carbohydrate 32, Fiber 1.4, Sugar 1.3, Protein 6.5
ITALIAN BREAD USING A BREAD MACHINE
Wonderful Italian bread made in a bread machine then baked in the oven.
Provided by Destiny
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 20
Number Of Ingredients 9
Steps:
- Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 20.6 g, Cholesterol 9.3 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 178.9 mg, Sugar 0.7 g
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