The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever

Front Cover
Harper Collins, May 5, 1995 - Cooking - 224 pages
The Lean Machine

Now you can enjoy all the bread you want without any worry about fat. Over 150 irresistible recipes in this volume transform your bread machine from an efficient home bakery into an invaluable aid to nutrition. Most of these aromatic loaves contain 5 percent or less of fat. on top of that, these fresh-baked doughs contain absolutely no sugar or artificial sweeteners. All that is added are natural fresh and dried fruits, vegetables, and grains forextra flavor and vitamins, minerals, and fiber.

Recipes run the gamut from mildly sweet, subtly flavored "Breakfast Breads," like Cranberry Buns, Banana Buttermilk Bread, and Whole Wheat Raisin Bagels, to chewy, firm-slicing "Sandwich Breads," such as Seven-Grain Bread, Lentil Bread, and Italian Sourdough. Creative bakers will love the assortment of stuffed and shaped breads and dumplings and such appetizers as Fresh Tomato Pizza and Chinese Dried Mushroom Dumplings made easily with dough from the bread machine. For people on a low-sodium diet, or smart eaters who just want to cut down on the amount of sodium they ingest, there is an entire chapter on "No-Salt Breads," including many traditional favorites such as Salt-Free Pumpernickel and Salt-Free Onion Rye.

You won't believe the no-sugar sweets-Tart Tatin, Chocolate Tea Bread, and Biscotti with Dried Cherries are just a sampling -- that make up the "Dessert Breads" chapter. These taste luxuriously rich but are low in fat. And so that there's no waste, ideas included in "Bread Again" offer tasty low-fat, no-sugar ways to use leftover loaves.

 

What people are saying - Write a review

User Review  - Rose Lyn C. - Overstock.com

This cookbook is a pretty good choice if you are looking for nosugar recipes for a bread machine. Some of the recipes are pretty good but Ive only tried a few. Read full review

Contents

INTRODUCTION
1
CHAPTER ONE BREAKFAST BREADS
13
CHAPTER TWO SANDWICH BREADS
42
CHAPTER THREE HORS DOEUVRES FIRSTCOURSE BREADS
91
CHAPTER FOUR SALTFREE BREADS
154
CHAPTER FIVE DESSERT BREADS
172
USING LEFTOVER LOAVES
197
BIBLIOGRAPHY
206
Copyright

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About the author (1995)

Madge Rosenberg, owner of Bakery Soutine, a top-rated New York bakery thatsupplies many of the best restaurants and gourmet shops in Manhattan, hasbeen developing creative ideas for the oven for more than twenty years.

Bibliographic information