Homemade Bread
It seems like everyone is making bread these days. Flour is hard to find, and yeast even harder, if not impossible. If you want to try your hand at making homemade bread, without too much kneading or lining up to buy yeast, try one of these simple recipes using baking powder. Both of these breads recipes a great sidekick to a soup meal while adding in some whole wheat flour for extra fiber. If you don’t have any whole wheat flour, you can use oatmeal which you can process into a fine powder in a food processor. The recipes will also work well using regular flour. Enjoy and keep well!
By Chantal Haddad PDt, Nutritionist
Sweet Potatoes Biscuits
1 small sweet potato, peeled, cooked and mashed
2 tbsp margarine, melted
1 tbsp brown sugar
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
½ tsp baking soda
¾ cup buttermilk (or ¾ cup of milk + 1 tbsp vinegar)
- In mixing bowl; combine sweet potato, margarine and brown sugar, beat well.
- In a separate bowl, combine flours, baking powder and baking soda. Add the buttermilk. Combine the sweet potato and flour mixtures.
- Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to 1-inch thickness. Cut with the floured rim of a glass or use a floured biscuit cutter.
- Place on an ungreased cookie sheet and bake for 12-15 minutes in 350°F preheated oven. Makes 12 biscuits.
Recipe from “More Diabetic Meals in 30 minutes or less” by Robyn Webb
Bannock
1 ½ cups All-purpose flour
1 cup Whole wheat flour
3 tbsp Granulated sugar
2 tbsp Baking powder
1 tap salt
2 tbsp Margarine
1 cup Leftover mashed potatoes or sweet potatoes
1 cup Milk
- In a large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in margarine until mixture resembles coarse crumbs. Stir in mashed potatoes and milk until a wet dough forms.
- On a floured work surface, knead dough until smooth and elastic. Shape into a round about 1 ½ inches thick and place on a prepared baking sheet. Prick the top with a fork.
- Bake in 350 F, preheated oven for about 20 minutes or until top is golden and a tester inserted in the center comes out clean. Let cool on baking sheet for 10 minutes, and then remove to a wire rack to cool completely.
Recipe from Dietitians of Canada: Simply Great Food
