Oregon Hazelnut Saffron Bread
1/2 cup water
1/4 teaspoon saffron threads
1 1/2 tablespoons dry yeast
2 tablespoons granulated sugar
1 cup melted butter
1 1/2 teaspoons salt
4 cups all-purpose flour
3/4 cup finely chopped Oregon hazelnuts
4 eggs
1 egg yolk
MIXED WITH
1/4 cup light cream
Bring water to a boil and pour over saffron threads. Allow to cool to
105ş; combine with yeast and sugar. Let set 15 minutes. Mix melted butter,
salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth.
Place in buttered bowl, turn, cover and set in draft-free place to rise
until doubled, about 1 to 1 1/2 hours. Punch down and shape into 2 loaves.
This can be braided as well. Brush each loaf with the egg yolk wash, let
rise until doubled, about 1 hour. Bake at 400ş for 30 minutes, until deep
golden brown. Cool.
Yield:
“2 loaves”
Baking Time:
“0:30″
Per serving: 191 Calories (kcal); 12g Total Fat; (54% calories from fat); 4g Protein; 18g Carbohydrate; 62mg Cholesterol; 223mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Italian Rosemary Bread
2 packages Fleischmann’s® Active Dry Yeast
1 1/4 cups water (105ş to 115şF)
1/3 cup olive oil — at room temperature
4 teaspoons rosemary (leaves) — crushed
1 1/2 teaspoons salt
2 eggs — at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 3/4 cups)
3/4 cup chopped or pitted dates — snipped
In large bowl, combine yeast and water. Stir until dissolved. Stir in oil,
2 teaspoons rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth.
Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 minutes. Place in
greased bowl, turning to grease top; cover. Let rise in warm, draft-free
place until doubled in size, about 45 to 60 minutes.
Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 3 equal pieces; shape each into 30-inch rope. Braid
ropes. Tie knot in center of braid; wrap ends around knot, in opposite
directions and tuck under to make round loaf. Place on greased baking
sheet. Cover; let rise in warm draft-free place until doubled in size,
about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on bread. Sprinkle with
remaining 2 teaspoons rosemary. Bake at 375şF for 30 minutes or until
done. Remove from sheet; cool on wire rack.
Yield:
“1 loaf”
Per serving: 202 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g Protein; 34g Carbohydrate; 23mg Cholesterol; 209mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates
Garden Herb Loaf
4 cups all-purpose flour (4 to 4 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon dried marjoram leaves
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary leaves
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter or margarine
1 egg
Marjoram, thyme or rosemary — optional
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt,
marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until
very warm (120ş to 130şF); stir into dry ingredients. Stir in egg and
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes.
Divide dough into three equal pieces. Roll each to 30-inch rope. Braid
ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around
knot, in opposite directions, and tuck under to make round loaf. Place on
greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.
Bake at 375şF for 30 to 35 minutes or until done, covering with foil
during last 10 minutes to prevent excess browning. Melt remaining butter;
brush on loaf. If desired, sprinkle with marjoram, thyme and rosemary.
Remove from sheet; cool on wire rack.
Yield:
“1 loaf”
Per serving: 162 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 27g Carbohydrate; 21mg Cholesterol; 240mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Braided Herb Ring
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
2 tablespoons sugar
1 package Fleischmann’s® Rapid Rise Yeast
2 teaspoons fines herbes or sweet basil
1 teaspoon salt
3/4 cup water
1/4 cup milk
3 tablespoons butter or margarine
In large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, 1 1/2
teaspoons fines herbes and salt. Heat water, milk and 2 tablespoons butter
until very warm (125 to 130şF). Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally.
Beat 2 minutes at high speed. With spoon, stir in enough remaining flour
to make soft dough.
Knead on floured surface until smooth, about 4 minutes. Divide dough into
3 pieces; roll each to 24-inch rope; braid ropes. Place braid on greased
baking sheet. Form into ring and pinch ends to seal; cover. Place large,
shallow pan on counter; half-fill with boiling water. Place baking sheet
over pan. Let rise 15 minutes.
Bake at 400şF for 25 minutes or until done. Melt remaining butter; brush
on ring. Sprinkle with remaining fines herbes. Remove from sheet; cool on
wire rack.
Yield:
“1 ring”
Per serving: 107 Calories (kcal); 3g Total Fat; (21% calories from fat); 3g Protein; 18g Carbohydrate; 6mg Cholesterol; 158mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Cottage Cheese Spread with Herbs
1 cup low-fat (1%) large curd cottage cheese
2 tablespoons fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley
4 tablespoons finely chopped fresh chives
1/8 teaspoon salt
1/4 teaspoon white pepper
• Serve on multigrain bread, cut into 4 slices and lightly toasted
• Blend cottage cheese, lemon juice, and water in a blender, scraping down sides occasionally, until very smooth, about 2 minutes.
• Stir in parsley, chives, salt, and pepper.
• Chill spread, covered, about 1 hour so the flavors can develop.
Yield: 4 servings.
HERBED CHICKEN
1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken, basil and sage.
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.
ield: 4 servings.
HERB SEASONED BROCCOLI
1/2 c. water
1 pkg. instant chicken broth and seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice
Combine water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender. Drain. Divide on plates. Top with margarine and lemon juice.
2 servings.