Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 1:00

Categories: Breads

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1    cup warm water

2 ½     teaspoons yeast

6    tablespoons olive oil

5    cups all-purpose flour

2    teaspoons salt

3    tablespoons rosemary, fresh — chopped

1    cup milk

2    teaspoons kosher salt

Stir together 1 cup warm water, 3 tablespoons olive oil, and yeast in bowl of mixer and let stand until creamy, about 5 minutes.  With the paddle attachment, add warmed milk, flour, salt, 2 tablespoons rosemary and beat at medium speed until a dough ball forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, about 4 to 5 minutes. Transfer to a lightly oiled large bowl, turn dough to coat, let rise, covered with plastic wrap, until double in size, 1 – 1 ½ hours. Spread generous amount of olive oil on 15 x 10 inch baking pan. Turn dough out of the bowl onto the pan and using your fingers pat and press the dough until the dough reaches the edges of the pan. Allow dough to rise again until double in bulk, about 1 hour. Fifteen minutes before baking, preheat oven to 450° degrees. Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Recipe By: N. Jay Sorensen, RD

Serving Size: 14 slices Preparation Time: 3:15

Categories: Breads

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1 ½    cups water

¼    cup honey

2    tablespoons canola oil

1 ½    cups whole wheat flour

3    cups unbleached flour

1    teaspoon salt

¼    cup wheat germ

¼    cup sunflower seeds

2    tablespoons sesame seeds

2    tablespoons wheat bran

1    tablespoon bulgar

1    teaspoon dry yeast

Measure the water, honey, and oil into the bread pan. Next measure in the flours, salt, wheat germ, sunflower seeds, sesame seeds, wheat bran, bulgur and yeast. Select the basic whole wheat bread cycle for a 2-pound loaf, with a baking time of about 55 minutes.

Recipe By: N. Jay Sorensen, RD

Serving Size: 14 Preparation Time: 3:15

Categories: Breads

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1 ¼    cups water

¼     cup skim dry milk

1 ½    teaspoons salt

2    tablespoons honey

2    tablespoons canola oil

1    cup whole wheat flour

2 ¼    cups bread flour

¼    cup flax seeds

2    tablespoons sunflower seeds

1 ¾    teaspoons yeast

Measure water, skim dry milk, salt, honey, canola oil into the bread pan. Add both flours, flax seeds, sunflower seeds, and yeast. Select the whole wheat cycle for 1 1/2 pound loaf. The baking time will be about 55 minutes.

Recipe By: N. Jay Sorensen, RD

Serving Size: 1 Loaf Preparation Time: 3:05

Categories: Breads

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1    cup milk

2    tablespoons water

1    teaspoon salt

1    tablespoon canola oil

1    tablespoon honey

3 ¼    cups all-purpose flour

1    teaspoon dry yeast

Measure the milk, salt, oil, and honey into the bread pan. Add the flour and yeast. Select the basic bread cycle for 1 to 1-1/2 pound loaf. The baking time will be about 40 minutes.

Recipe By: N. Jay Sorensen, RD

Serving Size: 1 Loaf Preparation Time: 3:05

Categories: Breads

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1 ¼    cups water

1    tablespoon butter

1    teaspoon salt

1    tablespoon sugar

3 ¼    cups white bread flour

2    tablespoons instant dry milk

1    teaspoon bread machine yeast

Measure the water, butter, salt, and sugar into the bread pan. Add flour, instant dry milk and yeast. Select the basic bread cycle for 1 to 1-1/2 pound loaf. The baking time will be about 40 minutes.