Bread baking Fun!

Continued from March 28, 2010 post.
These are my first experiments with Mom's old bread machine. I've had it since Christmas, but I have been afraid to use it because I lost the directions. Turns out it's slightly defective (worked fine when I was 10, I don't know what happened!) but makes great bread anyway. 

Hawaiian Bread

(based on that super awesome King's Hawaiian Sweet Bread)

4 T. unsalted butter

1/3 c. sugar

3 c. bread flour

1/2 c. instant potato flakes (the pure potato kind, not the "butter included" kind)

1/4 t. ground ginger

3/4 c. pineapple juice (one 6 oz can)

1 egg

1/4 c. skim milk

1 t. coconut extract

1 1/2 t. yeast

Place ingredients in order above (or order specified by manufacturer) in bread machine. Process on white bread setting. Keep an eye out for the cooking time... mine was ready about 40 minutes before the timer was going to go off. I think it was the rapid rise yeast, or the defective bread maker. Once you can really smell it, it's probably done.

Portion: 1/12 of loaf

Calories: 207, Fat: 5g, Chol: 31 mg, Sodium: 14, Carbs: 35 g, Protein: 5g. 

****This is made in the bread maker, but I'm sure you could make the dough the old fashioned way (I just don't know what that is... I'm very new to yeast breads.) From the "500 Low Sodium Recipes" cookbook by Dick Logue.***

Pita Bread

1 T. olive oil

3 c. bread flour

1 t. sugar

1 c. water

1 t. yeast

Put the ingredients into the bread maker (in that order, or the order specified by the manufacturer) and process on the dough cycle. When finished, remove to a lightly floured surface and punch down gently. Split dough into 8 equal portions and roll into balls. Cover with greased plastic wrap and let sit 10 min. Preheat oven AND 2 large baking sheets to 450. Then roll each ball flat to 1/4 inch, sprinkle with flour, and let sit 10 minutes, covered. Transfer to hot baking sheets and bake for about 6 minutes, or until puffed and lightly browned.

Portion: 1 pita

Calories: 204, Fat: 3g, Chol: 0 mg, Sodium: 2 mg, Carbs: 38g, Protein 6 g.

***These are really really good with hummus or dipped in olive oil, balsamic vinegar, and herbs. No photo because we ate them too fast.

This is also from Dick Logue's "500 Low Sodium Recipes" book. If you don't already own this cookbook, you should. ***