Thursday, September 29, 2011

Baking Warms More Than The Heart...

...It also warms the hearth and home.  I got home from my DBT class today and the house was a rather chilly 64 F.  I have the thermostat set for 63 F.  I'm trying to lessen my footprint on this earth where I can.

So I decided I would use the oven to make my lunch of two corn tortillas and a baked potato.  Potatoes are low sodium and high potassium foods plus the corn tortillas I baked were only 5 mg of sodium.  I get a full stomach and good for me food.

I couldn't justify turning the oven on for such a small thing as my lunch and using the microwave draws even more electricity than you'd think.  The oven being gas is a gem to cook and bake with.  So, I'm baking white bread today.  Only 8 mg of sodium per slice in this particular recipe. 

I have no idea how its going to turn out as I've never used this recipe before.  For all I know I will have wasted all those ingredients but its still worth the experiment plus my house gets heated for the afternoon.

  As my dough is still rising the above photo is what I hope it will look like.  Below you can find the recipe I used and modified of course.  I used olive oil instead of spray oil to oil the bowl and loaf pans plus I used the olive oil in the recipe where it states vegetable oil.


1/4 cup lukewarm water
2 TBSP acceptable vegetable oil
2   1/4 ounce packages of active dry yeast
6 cups all purpose flour, divided use plus more as needed
1 3/4 cups fat free milk                                                     
3 TBSP sugar                                                       
Vegetable oil spray

Pour water into a large bowl.  Add yeast and stir to dissolve.  Let stand for 5 minutes until mixture bubbles.

Stir milk, sugar, and oil into yeast mixture.

Gradually stir 4 cups flour into yeast mixture.  Beat with a sturdy spoon for about 30 seconds, or until smooth.

Gradually add up to 1 1/2 cups flour, about 1/4 cup at a time, stirring after each addition, until dough starts to pull away from side of bowl.

Lightly four a flat surface; turn dough out onto floured surface.  Gradually knead in remaining flour for  6 to 8 minutes, or until dough is smooth and elastic.  (Dough shouldn't be dry or stick to surface.  You may not need all the four, or you may need up to 1/2 cup more if dough is too sticky.)

Lightly spray a large bowl with vegetable oil spray.  Put dough in a bowl and turn to coat all sides.  Cover bowl with a damp dish towel and let dough rise in a warm, draft-free place (about 85 F) until doubled in bulk, about 1 hour.

Punch down dough.  Divide in half and shape into loaves.  Lightly spray two 10x5x3 inch loaf pans with vegetable oil spray.  Pout dough into loaf pans.  Cover each with a damp dish towel and let dough rise in a warm, draft-free place ( about 85 F ) until doubled in bulk, about 30 minutes.

Preheat oven to 425 F.

Bake loaves for 25 to 30 minutes, or until bread registers 190 F on a instant-read thermometer or sounds hollow when rapped with knuckles.  Invert  bread on cooling racks.  Let cool for 15 to 20 minutes before cutting.

Serving size 1 slice
Calories 103
Protein 3 g
Carbohydrates 20 g
Cholesterol 0 mg
Total Fat 1 g
  Saturated 0 g
  Polyunsaturated 0 g
  Monounsaturated 1 g
Fiber 1 g
Sodium 8 mg
Potassium 56 mg
Calcium  20 mg

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