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Recipes
Low-Fat Quick Bread with Variations
Low-Fat Quick Bread with Variations
Low-Fat Quick Bread with Variations
photo credit: Ev Thomas
These low fat quick breads can use apples, cranberries or molasses chocolate chip for flavoring.
Recipe By:
Stone-Buhr Flour
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Stone Buhr Flour
Bread
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Ingredients
1/3
cup
milk powder
1
cup
Stone-Buhr whole wheat flour
2
tsp
baking powder
1
cup
Stone-Buhr unbleached cookie flour
1/2
tsp
baking soda
3
Tbsp
oil
2/3
cup
sugar
1
cup
water
1/2
tsp
salt
1
tsp
vanilla
1
egg
Instructions
In a medium bowl, mix all the dry ingredients by hand. In a small bowl, whisk the wet ingredients, and add to the dry ingredients. Stir by hand until just mixed in. The batter will be lumpy. You can use either (1) 9 x 5-inch loaf pan or (2) 31/2 x 71/2 -inch loaf pans. Grease the pans well and add the batter.
Bake at 350°F until a toothpick inserted in the center comes out clean.
The 9" x 5" pan will take 35 to 50 minutes and the 31/2 x 71/2 -inch pans will take 30 to 40 minutes.
Let sit for 10 minutes, then remove from pan and cool on a wire rack.Wrap in plastic. Let sit overnight for a more developed flavor. They freeze beautifully.
Apple Walnut
Substitute 1/3 cup of the white sugar for brown sugar. Add 1/2 tsp. each of cinnamon and nutmeg, and 1 cup of coarse chopped walnuts to the dry ingredients. Add 2 tart apples that have been peeled and finely chopped to the wet ingredients after whisking.
Cranberry Orange Hazelnut
Add 1/2 cup dry cranberries, 1/2 cup coarse chopped hazelnuts, and the grated rind of 1 orange to the dry ingredients.
Molasses Chocolate Chip
Remove 1/3 cup sugar from the dry ingredients. Replace the milk powder with 4 Tbsp. buttermilk powder, add 1 tsp. cinnamon, and 1 cup chocolate chips to the dry ingredients. Add 1/3 cup molasses to the wet ingredients.
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