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The Best Low-Fat, No-Sugar Bread Machine Cookbook Everby Madge Rosenberg
Synopses & Reviews
Lebanese Spiced Flat Bread
Zataar (or zatar), a Middle Eastern spice mixture, covers this crisp bread with enough zesty flavor to make it a fine hors doeuvre all by itself. No dip or spread is needed.
Yield- 2 (9-by-12-incb) flat breads, 8 servings eachZataar Topping2 medium onions
PER SERVING: 77 Calories; .4 gin. Fat; 0 mg. Cholesterol; 4% Calories from FatSpinach and Sun-Dried Tomato Bread1 (10-ounce) package frozen chopped spinach, thawed
*Pour boiling water over the sun-dried tomato halves. Soak 10 minutes, drain, and let coot to room temperature. With a scissors, snip into 1/4-inch pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe
PER (1-OUNCE) SERVING: 77 Calories; .4 gm. Fat; 0 mg. Cholesterol; 4% Calories from Fat
Intended for use with the increasingly popular home bread machine, this book contains 200 recipes for breads that are low in fat and high in flavor. The majority of recipes contain less than five percent of calories from fat, and are sweetened only with natural fruits and fruit products. Wire-O binding.
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.
Includes bibliographical references (p. 206-207) and index.
About the Author
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.
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