Fat-Free Bread

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Yogurt replaces the fat in this fat-free bread. One basic recipe can be used with a variety of ingredients. Try the suggested variations and then get creative with your own combinations.

Fat Free Bread Machine Bread

Variations:
Fat-Free Raisin/Craisin Bread
Fat-Free Sun-Dried Tomato Cheese Bread
Fat-Free Onion Dill Bread

Ingredients:

Yield 1 loaf	Small	Medium	Large
Water	2/3 cup	7/8 cup	1 cup + 3 tablespoons
Plain Yogurt	3 tablespoons	1/4 cup	1/3 cup
Sugar	1 tablespoon	2 tablespoons	3 tablespoons
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Bread Flour	2 1/4 cups	3 cups	4 cups
Baking Soda	Pinch	1/8 teaspoon	1/4 teaspoon
Active Dry Yeast	1 1/2 teaspoons	2 1/4 teaspoons	1 tablespoon
VARIATIONS: Fat-Free Raisin/Craisin Bread Omit baking soda and add:
Raisins	3 tablespoons	1/4 cup	1/3 cup
Craisins	3 tablespoons	1/4 cup	1/3 cup
Cinnamon (optional)	3/4 teaspoon	1 teaspoon	1 1/4 teaspoons
VARIATIONS: Fat-Free-Sun-Dried Tomato Cheese Bread Omit baking soda and add:
Sun-dried tomatoes (rehydrated)	6 halves	8 halves	12 halves
Parmesan cheese	1 tablespoon	2 tablespoons	3 tablespoons
Italian seasoning	2 teaspoons	1 tablespoon	4 teaspoons
Baker’s Note: Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
VARIATIONS: Fat-Free Onion Dill Bread Omit baking soda and add:
Water	4 teaspoons	2 tablespoons	3 teaspoons
Dried onion pieces	2 teaspoons	1 tablespoon	4 teaspoons
Dried dill weed	4 teaspoons	2 tablespoons	8 teaspoons

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in order listed. Select basic cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. Remove bread when cycle is finished; cool.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Heat water and yogurt to 120 to 130 degrees F.

Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8- x 4-inch bread pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven for 30 to 35 minutes until golden brown. Remove from pan; cool.

Source: © Copyright 2008 Red Star Yeast. All Rights Reserved.