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Full Online Book HomeLearning KitchenLow_fat - Bread - Oarmeal Molasses Bread
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Low_fat - Bread -  Oarmeal Molasses Bread Post by :mrslita_kabila Category :Learning Kitchen Author :Unknown Date :March 2012 Read :998

Click below to download : Low_fat - Bread - Oarmeal Molasses Bread (Format : PDF)

Low_fat - Bread - Oarmeal Molasses Bread

2 cups fat-free buttermilk
1/2 cup regular oats
1/4 cup unsulfured molasses
2 tablespoons vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins
1 tablespoon yellow cornmeal


Preheat oven to 400 degrees.

Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.

Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.

Turn half the dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.

Bake at 400 for 20 minutes. Reduce oven temperature to 375 (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hallow when tapped. Let stand 15 minutes before slicing.

Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice). 126 cal, 1.5g fat, 3.4g pro, 25.2g carb, 1.6g fiber, 0mg chol, 1.3mg iron, 243mg sod, 50mg calc.

Description: "The loaves brown quickly and may appear done before they really are."

Source: Cooking Light-10/02
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